Stuffed Eggplant Parmesan Rolls

Let slices drain for 30 minutes; rinse and pat dry with paper towels. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Roughly chop eggplant centers. Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants. Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish.

Instructions. Arrange a rack in the middle of the oven and heat to 400°F. Cut each eggplant in half lengthwise. Leaving a 1/2-inch border, use a paring knife to cut around the insides of each half, then scoop out the flesh with a spoon, creating boats out of the shells. Coarsely chop the flesh and set aside. Heat vegetable oil in a large skillet over medium heat. Add reserved diced eggplant and sauté until soft. Remove with a slotted spoon to paper towels to drain. Add ground beef to skillet; cook while breaking up. Add garlic to skillet and sauté for about 1 minute longer. Stir in tomatoes, tomato paste, salt, and pepper.

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Step 1 Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create.

Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara. Bake at 375°F until sauce is bubbly and warm and tops of rollups are very lightly browned, 15 to 20 minutes.

Place a heaping tablespoon in the middle of each grilled eggplant slice, roll and place in prepared baking dish, top with the remaining Fresh Veggie Sauce and sprinkle with some Parmesan Cheese, bake for 5-10 minutes and then broil for approximately 2 minutes or until golden. Serve immediately.

Prepare The Eggplant: Preheat oven to 200°C / 400°F. Rinse and dry the eggplants. Slice off the top and bottom and then cut into ½ cm (¼ inch) thick long slices. Cover a baking sheet with parchment paper. Lay the eggplant slices on it (it won't fit all of them so either use another baking sheet or bake in batches).

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.

Directions. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C).

Instructions. Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.

While eggplant cools, combine cheeses in a bowl. Roll cooled eggplant slices with a few rounded tablespoons of the cheese mixture, place in sauce in the casserole dish and top with more sauce and a little extra Parm. Bake again for a few minutes to set cheese and serve.

Step 5 Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top. Step 6 Bake for.

Now preheat a small fry pan on medium heat then add the butter and the onions. Sauté until the onions become translucent. Add the garlic and rosemary and sauté for another minute or two. Transfer the sautéed veggies to the mixing bowl with the ricotta, and then add the egg yolk, salt and paprika. Give a good stir.

Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling. Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the.

2 medium eggplants (about 3/4-pound each); use more if fairytale (small) eggplants; Olive oil; Kosher salt; Freshly ground black pepper; 3 garlic cloves, minced

Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool. Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until.

Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork. Scoop the flesh from eggplant and dice, reserving shells.

Roasting the Eggplant. Preheat the oven to 375 F. Chop off the stem end of the eggplant and then cut in half lengthwise. Ensure the eggplant halves are equal in size to help with even cooking. Using a spoon, scoop out the meaty flesh of the eggplant, ensuring to leave about ¼ - ½ inch of the flesh and the skin intact.

Instructions. Sauce: Preheat oven to 400 degrees F. Set a medium saucepan over medium heat. Add the diced tomatoes, tomato paste, garlic, herbs, and salt. Stir to combine and bring to a gentle simmer. Eggplants: Meanwhile, cut each eggplant in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally.

Add the spices, tomato paste and water. Cook for a few minutes to incorporate the flavors. Stuff the eggplants and bake: Using a spoon, fill the hollowed eggplants with the ground beef filling. Bake in the oven at 400°F until the eggplants are fully cooked. Top with parmesan and mozzarella cheese and broil until the cheese is melted.

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