Get rolling tonight with this quick and easy recipe for Eggplant Roll-Ups, filled with rich and creamy ricotta before being baked with homemade tomato basil sauce for a meatless dish everyone will adore.
Should I peel eggplant before frying?
It's not necessary to peel the eggplant before cooking; in fact, it will give you more nutrients and help keep the eggplant from falling apart when cooking.
How many calories is eggplant rollatini?
There are 650 calories per serving in this eggplant recipe.
Is eggplant good for weight loss?
Eggplant is a low-carb and low-fat vegetable high in dietary fiber, making it an excellent choice to add to any diet. However, just like anything, it's still best to have a balanced diet with various healthy ingredients.
Is eggplant rollatini OK for diabetics?
This recipe is low in carbohydrates and contains no added sugars making it great for people with diabetes.
Sprinkle the eggplant with half the sea salt letting it sit for 20 minutes.
Make the filling while the eggplant is cooking; by combining the ricotta, mozzarella, Parmesan, egg, lemon zest, chopped basil and the remaining sea salt in a mixing bowl setting it aside.
Remove the eggplant from the oven, letting it cool for 10 minutes. Meanwhile, start making the tomato sauce.
Heat a large skillet to medium-low heat on the stovetop, adding the olive oil to the skillet to heat up for a few minutes.
Stir in the shallots and sweat for 1 minute until the shallots are translucent.
Add the red pepper flakes to the skillet, cooking for 30 seconds to infuse all the flavors into the oil.
Stir the tins of crushed tomatoes into the skillet and simmer for 20 minutes, stirring every 5 minutes to avoid scorching the skillet's bottom.
Remove from the heat, and stir in 3/4s of the basil & parsley, reserving some for garnishing the finished dish.
Place a few tablespoons of filling into the center of each slice of eggplant, rolling the eggplant around the filling and placing them seam side down on the baking sheet.
Fill the bottom of a baking dish with 3/4s of the tomato sauce, arrange the filled eggplant into the baking dish. Top the eggplant with the remaining tomato sauce.
Bake in the oven for 20 minutes, and let the eggplant cool for 5 minutes before garnishing with parsley before serving.
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