Eggplant Roll-Up tales

C

colleenmomof2

Well-known member
I have been trying to recreate a dish that I had with eggplant rolls in spaghetti sauce, topped with cheese. This should have been easy but I think I've finally figured it out!

Some time back, Joe had recommended Ann Casale's Eggplant Manicotti, which is a very good recipe, but not right! Trying DawnNYS, Marg and Marsha's eggplant recipes made it clear that we like the eggplant lightly roasted. Following Ann Casale's broiling instructions, then rolling the eggplant, topping with sauce and mozzarella, and broiling lightly to melt the cheese, I think that I've come closest to what I remember (from 2006!) Thank-you everyone for helping me unravel this recipe!

In the test run this week, we've had:

DawnNYS's Eggplant Rotellini -

http://www.finerkitchens.com/swap/forum1/133242_Rec_Eggplant_Rotellini

Marsha tbay's Eggplant Manicotti with Creamy Pesto Filling

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=81412

Marg CDN's Grilled Eggplant Roulades Olivo

http://www.finerkitchens.com/swap/forum1/133334_Sounds_good__Reminds_me_of_this_one_Ive_posted_before__REC__GRILLED_EGGPLANT_

Allrecipes Cottage Cheese Stuffed Shells

http://allrecipes.com/Recipe/Stuffed-Shells-I/Detail.aspx

Joe's Spinach Bechamel Lasagne

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=71708

Broiling Eggplant by Anne Casale

3 Tbs. olive oil

2 medium eggplants (2-1/4 lbs.)

1/2 cup olive oil (approximately)

Position rack 6 inches from broiler and preheat oven to broil setting Coat a large jelly roll pan with 3 Tbs. olive oil.

Wash eggplants and dry with paper towel. Trim the tops and bottoms of eggplants, but don't peel. Cut lengthwise into 1/4-inch slices, discarding the first and last slice of each eggplant. Lightly brush both sides of each slice with olive oil. Arrange slices in a single layer in pan; do not crowd (do in two batches if necessary. Broil for 3 minutes on each side, or until very lightly golden. Layer slices on paper towel, with more paper towels between layers to absorb some of the moisture.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=57490

 
Colleen, can you stand one more? REC: Eggplant Rolatini Casserole

Don't know what you were originally asking for but this is a little different take on the eggplant prep. I've made it several times with success.

Eggplant Rolatini Casserole

Recipe By :George Stella
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

Eggplant:
3 eggs
2 tablespoons Parmesan cheese -- grated
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
Tomato Sauce:
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic -- chopped
1 can no-sugar-added diced tomatoes -- (14-ounce)
1 can no-sugar-added tomato sauce -- (8-ounce)
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cheese Filling
1 package whole-milk ricotta cheese -- 15 ounces
8 ounces mozzarella cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup roasted red peppers -- diced
1 tablespoon italian parsley -- chopped
1 tablespoon fresh oregano -- chopped
1 clove garlic -- minced
1/4 teaspoon black pepper
1 large egg
Topping
4 ounces mozzarella cheese -- shredded
1 tablespoon olive oil
1/2 teaspoon dried oregano
Garnish
1 bunch fresh basil -- torn into pieces

Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.

Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.

Turn oven down to 350 degrees F.


Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.

To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.


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Per Serving (excluding unknown items): 335 Calories; 23g Fat (59.4% calories from fat); 20g Protein; 14g Carbohydrate; 4g Dietary Fiber; 164mg Cholesterol; 768mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 3 Fat.

 
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