Ricotta Eggplant Rolls Recipe

Eggplants are a versatile vegetable that can be used in a variety of dishes, from appetizers to main courses. One delicious way to enjoy eggplants is by preparing Ricotta Eggplant Rolls. This dish features thinly sliced eggplant that is rolled around a creamy ricotta cheese filling, then baked to perfection. The result is a mouthwatering appetizer or side dish that is sure to impress your friends and family.

When making Ricotta Eggplant Rolls, it's important to start with the freshest...

When making Ricotta Eggplant Rolls, it's important to start with the freshest ingredients. Look for firm, shiny eggplants with smooth skin and no blemishes. The ricotta cheese should be creamy and smooth, and you can add your favorite herbs and seasonings to enhance the flavor of the filling. With just a few simple ingredients, you can create a dish that is both elegant and delicious.

To begin, you'll need to slice the eggplant into thin, uniform slices. This can be done using a sharp knife or a mandoline slicer for even results. The slices should be about 1/4 inch thick, as they will be easier to roll and will cook evenly in the oven. Once the eggplant is sliced, you can lightly salt the slices and let them sit for a few minutes to draw out any excess moisture, which will help prevent the rolls from becoming too watery.

While the eggplant slices are resting, you can prepare the ricotta filling. In a bowl, mix together the ricotta cheese, grated parmesan, minced garlic, chopped fresh basil, and a pinch of salt and pepper. The filling should be creamy and well-seasoned, adding a burst of flavor to each bite of the Ricotta Eggplant Rolls.

Once the filling is prepared, you can spoon a small amount onto each eggplant slice and roll it up tightly. Place the rolls seam-side down in a baking dish and drizzle with a little olive oil before popping them in the oven. After about 25-30 minutes, the eggplant should be tender and the cheese filling should be bubbly and golden brown.

When the Ricotta Eggplant Rolls are finished baking, you can garnish them with a sprinkle of fresh herbs, such as parsley or basil, and serve them hot. This dish makes a beautiful presentation and is sure to be a hit at your next dinner party or family gathering. So, the next time you're looking for a new way to enjoy eggplants, give this recipe a try and savor the delicious flavor of Ricotta Eggplant Rolls.

Ingredients

½ cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
¼ cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup chopped fresh parsley
1 teaspoon fresh parsley, for garnish

Information

Prep Time: 1 hr 30 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 8
Yield: 8 servings

Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.

Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.

Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.

Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

Nutrition

578 cal.

Total Fat: 30g
Saturated Fat: 11g
Cholesterol: 97mg
Sodium: 1166mg
Total Carbohydrate: 53g
Dietary Fiber: 7g
Total Sugars: 8g
Protein: 26g
Vitamin C: 22mg
Calcium: 573mg
Iron: 6mg
Potassium: 888mg

How to Make Ricotta Eggplant Rolls - A Step-by-Step Guide

Ingredients

Information

Nutrition

578 cal.

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