The best eggplant roulette recipe

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When it comes to the most popular eggplant dishes, eggplant permisans can be absolutely loved, but don’t sleep. Eggplant roulette! This is a beautiful, easy-to-prepare Italian eggplant dish that is low in carbohydrates because it is not bread and fried.

Although it’s a bit heavy in the cheese industry (but that’s what makes it great!), It doesn’t contain gluten, so it’s safe for anyone with celiac disease.

Related: Best Low Carb Eggplant Recipes

What is Eggplant Roulette?

Eggplant roulette is an Italian eggplant recipe that is usually offered as an appetizer, side dish or even as a main course. The eggplant is cut lengthwise and roasted, then filled and rolled with a mixture of cheese, garlic spice, parsley and eggs. They are then covered in sauce (and probably more cheese) and baked in the oven until the cheese is melted and golden brown. Serve with some fresh basil and dig!

Eggplant Roulette Ingredients

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For eggplant:

  • 3 Eggplant in the middle, sliced ​​4 inches long.
  • Kosher salt
  • 1 Jar (25.5-ounce) Tomato Basil Pasta Sauce

To fill:

  • 2 containers (15 oz each) Part skim or whole milk ricotta cheese
  • 1 Package (16-oz) a mixture of chopped mozzarella and provolone cheese
  • 2 cups Sliced ​​Permian cheese
  • 2 tbsp California style garlic pepper with red bell and pepper
  • 2 cups Minced Fresh Flat Leaf Parsley
  • 2 Large eggs, lightly beaten
  • Fresh basil leaves are cracked.
  • Nine stick coking spray

How to make eggplant roulette

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  1. Preheat oven to 425ºF. Spray the 9 × 13 inch baking pan with cooking spray. Sit on one side.
  2. For eggplant, place a wire cooling rack on a baking sheet with rum. Lightly salt the eggplant pieces on both sides and place them on the rack. Let sit for 10 minutes, then apply a stain to remove excess moisture. Dry the baking sheet and spray with cooking spray. Bake for 10 minutes on a prepared baking sheet. Remove from the oven and set aside to cool. Reduce oven temperature to 375ºF.
  3. For the filling, in a large mixing bowl, combine the ricotta cheese, 2 cups mozzarella blend, half a cup of parmesan cheese, garlic spice, and parsley. Stir in the eggs.
  4. Place the 2 cups cheese mixture on the wide end of the eggplant slice and roll firmly. Place each roulette in a prepared baking pan, about 1 inch apart. Spoon some sauce over each roulette. Sprinkle with remaining 2 cups mozzarella blend and Permisan cheese. Cook for 20 to 25 minutes or until cheese melts and turns golden brown. Sprinkle with fresh basil (optional). Serve hot or at room temperature.
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What to offer with eggplant roulette.

Try the salad for a light side of eggplant roulette:

  • Green salad
  • Capress salad
  • Anti-pesto salad
  • Spinach salad

You can also serve this dish with other Italian pasta, meat specialties, over-fried vegetables and a loaf of bread.

How to reheat eggplant roulette in the oven

If you are going to heat the leftover portion of eggplant roulette, leave them in the same dish, preheat your oven to 350 degrees F, then bake for 5-10 minutes. You can also reheat them in the microwave for 45-60 seconds. And if you want more cheese, freshly made vibe, add a drizzle of olive oil, sprinkle more cheese and a touch of salt before re-cooking.

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Try more eggplant recipes:

Easy, beautiful eggplant roulette.

Ingredients

  • For eggplant:
  • 3 Eggplant in the middle, sliced ​​4 inches long.
  • Kosher salt
  • 1 Jar (25.5-ounce) Tomato Basil Pasta Sauce
  • To fill:
  • 2 containers (15 oz each) Part skim or whole milk ricotta cheese
  • 1 Package (16-oz) a mixture of chopped mozzarella and provolone cheese
  • 2 cups Sliced ​​Permian cheese
  • 2 tbsp California style garlic pepper with red bell and pepper
  • 2 cups Minced Fresh Flat Leaf Parsley
  • 2 Large eggs, lightly beaten
  • Fresh basil leaves are cracked.
  • Nine stick coking spray
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Instructions

  1. Preheat oven to 425ºF. Sprinkle a 9×13 inch baking pan with cooking spray. Sit on one side.

  2. For eggplant, place a wire cooling rack on a baking sheet with rum. Lightly salt the eggplant pieces on both sides and place them on the rack. Let sit for 10 minutes, then apply a stain to remove excess moisture. Dry the baking sheet and spray with cooking spray. Bake for 10 minutes on a prepared baking sheet. Remove from the oven and set aside to cool. Reduce oven temperature to 375ºF.

  3. For the filling, in a large mixing bowl, combine the ricotta cheese, 2 cups mozzarella blend, half a cup of parmesan cheese, garlic spice, and parsley. Stir in the eggs.

  4. Place the 2 cups cheese mixture on the wide end of the eggplant slice and roll firmly. Place each roulette in a prepared baking pan, about 1 inch apart. Spoon some sauce over each roulette. Sprinkle with remaining 2 cups mozzarella blend and Permisan cheese. Cook for 20 to 25 minutes or until cheese melts and turns golden brown. Sprinkle with fresh basil (optional). Serve hot or at room temperature.

Kitchen counter

Makes 6..

Excerpt from Sandra Lee’s book Sandra Lee Semi-Home Made Week Night Wonders. Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com

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