Preheat the oven to 350 degrees.
Slice the ends off the eggplants and slice lengthwise into ¼-inch-thick slices. Set out 3 baking sheets or platters. Place the whole-wheat flour, salt, and pepper in one baking sheet, the egg, egg whites, and milk in another, and the breadcrumbs in the last sheet.
Coat all of the eggplant slices first in the flour, then the egg, and lastly cover completely with the breadcrumbs, shaking off the excess at each step. Rub a cast-iron or nonstick skillet or griddle with 1 teaspoon oil and place over medium-high heat. Cook the eggplant in batches without crowding for 3 minutes on each side. Wipe the skillet with paper towels or cloth between batches then rerub with oil each time.
Coat a baking sheet with 2 teaspoons vegetable oil. Transfer the eggplant to the baking sheet in a single layer (you may need multiple baking sheets). Place in the oven and bake for 15 minutes.
Lay a slice of baked eggplant on a flat surface and place about 2 tablespoons of the cheese mixture onto the smaller end of the eggplant. Roll the eggplant and place seam side down in a baking dish where the rolls fit snugly next to each other.
Spoon the tomato sauce over each roll and bake, covered, for 40 minutes. Then, sprinkle with mozzarella cheese and bake, uncovered, for 5 more minutes. Transfer to a plate and garnish with fresh parsley. Enjoy!
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 egg, beaten
- 1 cup Italian seasoned bread crumbs
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 10 slices prosciutto
- 1 (14 ounce) jar spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 pound angel hair pasta
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).
Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
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Recipe of the Month: Eggplant Rollatini with Spinach
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Aultman Weight Management has another hearty winter recipe!
• 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
• Kosher salt and fresh black pepper, to taste
• 1 1/2 cups marinara sauce
• 1 large egg
• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 8 oz. frozen spinach, heated through and squeezed well
• 1 garlic clove, minced
• 1 cup (4 oz.) shredded part-skim mozzarella
- Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
- Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
- Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
- Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp. salt and 1/8 tsp. pepper.
- Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
- Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano, if desired.
Yield: 5 servings, Serving Size: 2 rollatini, Calories: 227, Fat: 10 g, Carb: 18 g, Fiber: 5 g, Cholesterol: 66 g, Protein: 17 g, Sodium: 370 mg, Exchanges: 1 starch, 1 fat, 1 ½ meats, 1 vegetable
Spinach Mushroom Eggplant Rollatini
Alright ya’ll, eggplant season is upon us! And you want to know my favorite thing to do with a surplus of eggplant (besides making eggplant parm, of course)? Cooking up this healthier Spinach Mushroom Eggplant Rollatini.
I recently began a techniques cooking class at a local culinary school. It’s just once a week for 6 weeks. I figured it would be a good way to get the techniques of cooking down, which would allow me to get more creative and better in the kitchen!
My first recipe I cooked in that class was eggplant rollatini. This classic eggplant rollatini had angel hair pasta stuffed in the middle. With myself being a health nut, I decided to make a version of the eggplant rollatini that is low carb and adds in some more vegetables. And that is where I came up with this recipe, inspired by the eggplant rollatini I made in my cooking class!
Unlike other versions, this eggplant rollatini is grilled. And trust me, you don’t have to own a grill to accomplish this. I live in the heart of Boston in a tiny apartment with no backyard and no grill. Instead, I grilled them inside on my stove on a Grill Pan . You won’t get as much flavor as grilling it over charcoal, but it does the job for a city-person like myself!
Grilling these eggplant slices adds another level of flavor to the eggplant rollatini than roasting them. Slightly charred eggplant is pure amazingness. It’s so freaking good. So go ahead and get your grill or your grill pan ready for this grilled eggplant heaven in a dish.
Once you have successfully grilled all of your eggplant slices, you roll them up in a mixture of creamy ricotta, spinach and mushrooms and place them into a baking dish or a Cast Iron Skillet . I used a 12.5 inch Cast Iron Skillet and it worked out perfectly. But you can use any sized baking dish that will fit.
Stuffing the eggplant with spinach and mushrooms makes for a healthier version of eggplant rollatini because it is low-carb and veggie packed. As of late, I am trying to eat less carbohydrates and abiding by more high-fat way of eating. And this eggplant dish falls right under that way of eating but tastes like a cheat meal! Win-win!
This recipe also calls for a delicious, homemade red sauce to pour on top of the eggplant rollatini. The great thing about homemade sauces is that you have control over what goes in it. Most of the sauces that you buy from the store have added sugar and other processed ingredients that are not so good for you. This recipe for the sauce has none of that processed stuff in it and consists of completely whole foods making it an extremely healthy red sauce for you!
Then, of course, the dish would not be complete without topping it with some cheese! Throw it in the oven and voila, you have a super cheesy, healthier eggplant rollatini!
Eggplant Rollatini with spinach and Cheese filling
Preheat oven to 375.
1) If cooking spinach: steam for 2 minutes max. If using frozen then defrost.
2) Drain and squeeze excess water from spinach using a colander and paper towels or a cheesecloth.
3) saute onion and garlic in 2 T of olive oil until soft. Add spinach, feta, cheese, walnuts, egg whites, bread crumbs, parsley and spices. Stir with a wooden spoon until all ingredients are thoroughly cooked.
4) Place eggplant on a cookie sheet and drizzle or brush with remaining olive oil.
5) Broil eggplant for about 3 minutes (don't need to turn)
6) remove eggplant from oven and cover cookie sheet with plastic wrap. Allow eggplants to steam and cool.
7) Arrange 2-3 T of spinach/cheese filling at the narrow end of each slice and roll it up. Arrange the rolls in a backing dish with the seam facing down.
8) Pour the tomato sauce over the top of each rollatini and bake until the sauce is bubbling.
9) Bake 20-25 minutes. Garnish with Parmesan cheese, parsley and black olives if you wish.
How to Make It
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 eggplant at a time, trim ends off eggplant trim outside 4 edges off eggplant, creating a rectangular shape with flat sides. Chop trimmed pieces to equal 1 1/2 cups, and set aside. (Discard remaining trimmed pieces, or reserve for another use.) Using a mandoline, thinly slice eggplant “rectangles” lengthwise into 1/4-inch-thick slabs. (You should have about 20 eggplant slabs total.)
Heat oil in a large nonstick skillet over medium-high. Add onion and reserved chopped eggplant cook, stirring often, until vegetables are tender, 8 to 10 minutes. Add 1 1/4 cups of the marinara sauce stir to combine. Remove from heat set aside.
Arrange eggplant slabs in a single layer on prepared baking sheets. Cover each baking sheet with aluminum foil. Bake in preheated oven until eggplant are pliable and tender but not fully cooked, about 8 minutes. Remove from oven let cool 5 to 10 minutes.
Meanwhile, stir together egg, spinach, ricotta, garlic, salt, and 1 cup of the mozzarella in a bowl until combined.
Spoon remaining 1/4 cup marinara sauce over bottom of a 13- x 9-inch baking dish. Place 1 eggplant slab on a flat surface spoon about 1 1/2 tablespoons spinach-ricotta mixture onto the widest end of the slab, then roll up toward the opposite end. Place eggplant roll, seam side down, on top of marinara in baking dish. Repeat process with remaining eggplant slabs and spinach-ricotta mixture, creating 3 rows of 6 to 7 rollatini in baking dish. Spoon onion-eggplant-marinara mixture over rollatini sprinkle with remaining 1/2 cup mozzarella.
Cover baking dish with aluminum foil. Bake at 400°F until cheese and sauce are bubbly and rollatini are very tender, about 45 minutes. Remove and discard foil continue baking 10 minutes. Remove from oven let stand 5 minutes. To serve, place 4 rollatini and 1/3 cup sauce on each of 5 plates sprinkle evenly with basil.
Eggplant Rollatini Stuffed with Spinach and Cheese
Eggplant Rollatini Stuffed with Spinach and Cheese recipe rolls together your favorite eggplant parmesan and vegetable lasagna flavors, tops with cheese, and bakes together for a weekday feast!
Prep Time: 18 minutes
Cooking Time: 20 minutes
Yield: 8-inch x 11-inch baking dish
- 2 small eggplants (about 1 pound each), sliced lengthwise 1/4 inch thick
- 1 tablespoon salt
- 4 tablespoons olive oil, divided
- 1/2 cup chopped red onion
- 1 (8-ounce) container fresh baby spinach
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 ½ tablespoons capers
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup Italian dressing
- 2 (5-ounce) containers Frigo® Crumbled Feta Cheese, divided
- 1 1/2 cups Frigo® Whole Milk Ricotta Cheese
- 2 large eggs
- 1 large lemon, zest
- 2 cups tomato garlic sauce
- 1 (8-ounce) Frigo® Whole Milk Mozzarella Cheese, shredded
On a large baking sheet tray, line up the eggplant slices and sprinkle both sides liberally with salt and set aside.
Heat olive oil in a large sauté pan over medium-high heat. Add onions and saute for 5 minutes or until just translucent and then add baby spinach, garlic, oregano, thyme, capers, and black pepper and cook until the spinach has wilted and the majority of water is cooked out of the leaves. Turn heat off and allow to sit on the warm burner.
Pat dry both sides of the eggplant slices with a paper towel and toss together with the Italian salad dressing in a medium sized bowl until thoroughly coated. Rinse off the baking sheets. Line up the slices on the baking sheet tray and pop into the oven. Broil on each side for 3 minutes or until lightly browned on either side. Remove from the oven and allow to cool while making the filling.
In a food processor or blender fitted with a blade, blend together 1 1/2 containers Frigo® Crumbled Feta Cheese, Frigo® Whole Milk Ricotta Cheese, eggs, lemon zest, and the spinach mixture until mixed and spinach is chopped but not totally pureed smooth. If the mixture is too runny allow to cool slightly in the freezer until it is a slightly loose ricotta consistency.
Lightly spray a 8-inch x 11-inch baking dish with oil and coat the bottom with the tomato garlic sauce.
Working off of the sheet tray with eggplants, spoon 3 to 4 tablespoons of cheese onto the eggplant slices and carefully roll up to make stuffed rollatini. Use a thin spatula to lift the stuffed rollatinis into the prepared dish. Repeat until all of the eggplants are stuffed. Top the eggplant rollatinis with remaining Frigo® Crumbled Feta Cheese and shredded Frigo® Fresh Mozzarella Cheese.
Place in the oven and bake until filling is hot and bubbly and cheese on top is starting to brown, about 15 minutes. Broil for an additional 3 minutes for melty crispy cheese on top.
- 2 large eggplants
- 1 cup reduced fat ricotta 9 oz/ 250 g
- 1 1/2 cups shredded light mozzarella divided in 1/2 cup and 1 cup
- 1/2 cup shredded Parmesan
- 9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
- 1 egg
- 1 clove garlic germ removed, minced
- salt and pepper to taste
- 1 cup Keto Friendly tomato marinara
Nobody would be able to guess that these cookies are sugar free. They are perfect for parents looking to get their kids to reduce the amount of sugar they consume.
Ricotta, Parmesan Cheese Eggplant Rollatini
Wash and thinly slice eggplant about 1/8-inch thick, 8 slices. Heat non stick pan over medium heat, season eggplant slices and lightly drizzle with oil on both sides. Place into pan and lightly brown both sides, adding oil as necessary. Repeat process until all slices are seared. Reserve in a single layer on parchment-paper-lined cookie sheet.
In medium size bowl, place cheeses, egg and spinach mix to incorporate with rubber spatula and season to taste. Spoon filling evenly on each eggplant slice, using all filling. Roll each slice and place in a single layer in an oiled casserole dish.
For Parsley Oil
Bring 2 quarts of water to boil, add teaspoon of salt and the parsley and blanch for 15 seconds, keep blanching water on stove for vegetables and tomatoes. Place parsley immediately into ice bath to retain color. Remove and place parsley, oil and salt into a blender. Blend for 30 seconds and, using a fine strainer, drain into a small container. Reserve liquid until needed, discarding parsley in strainer.
For Vegetable Sauce
Place corn in sauté pan. Wash and cut baby zucchini on angle, removing stem. Using the same blanching water, add pearl onions and cook for 4 minutes. Add baby zucchini and cook for an additional minute and place into ice bath until cool. Drain and add to corn in sauté pan until needed.
For Tomato Sauce
Remove tops from plum tomatoes. In same boiling water place in tomatoes, blanch until skin starts to peel. Remove and place in water bath. When cool, peel tomatoes, cut in half, squeeze out seeds and cut each half into quarters. In medium sauté pan, heat oil, add garlic and sauté quickly being careful not to color garlic. Add tomatoes and basil and quickly sauté for approximately for 2 minutes, until tomatoes start to break down. Season to taste.
Bake eggplant rollatini for 7 to 10 minutes.
While rollatini are baking, heat vegetables in sauté pan and cook just until hot over medium heat.
To serve, spoon tomato sauce in center of 4 plates, add vegetable sauce and top with two rollatini per plate. Finish by drizzling with parsley olive oil.
This recipe is featured on show 2211 – Cooking with the Chef – Cucinando con lo Chef. It was presented by Executive Chef Daniel Bruce from Boston Harbor Hotel’s Rowes Wharf Sea Grille.