Eggplant Parmesan Roll-Ups

antipastistartersnackappetizerantipastohor d'oeuvre
Eggplant Parmesan Roll-Ups

Eggplant Parmesan Roll-Ups might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 669 calories, 21g of protein, and 45g of fat. For $3.63 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have olive oil, basil, garlic, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mediterranean food. 2 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Eggplant Roll-Ups, Grilled Eggplant Roll-Ups, and Eggplant and Mozzarella Roll-Ups.

Ingredients

name
Image of olive oil olive oil (648 milliliters)
Image of bell pepper bell pepper (1 large)
Image of brown mushrooms brown mushrooms (226.796 grams)
Image of garlic garlic (1 clove)
Image of pepper flakes pepper flakes (0.25 teaspoons)
Image of canned tomatoes canned tomatoes (14 teaspoons)
Image of eggplant eggplant (566.99 grams)
Image of ricotta ricotta (248 grams)
Image of parmesan parmesan (50 grams)
Image of basil basil (3 Tbsps)
Image of pepper pepper (0.25 teaspoons)
Image of linguine linguine (170.097 grams)
Image of onion onion (80 grams)

Steps

  1. 1 Preheat oven to 350F and put water for linguine on to boil.
  2. 2 Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender.
  3. 3 Add garlic and red pepper flakes and continue to cook another 30 seconds.
  4. 4 Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
  5. 5 Grill eggplant while sauce cooks.
  6. 6 Heat grill pan over high heat until hot. Peel skin from eggplant and discard.
  7. 7 Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray.
  8. 8 Stir together ricotta and 1/2 cup Parmesan, basil, pepper, and remaining salt. Divide cheese mixture among slices.
  9. 9 Roll up each slice.
  10. 10 Place rolls in a small casserole dish and bake until cheese starts to melt, about 10 minutes.
  11. 11 Meanwhile, cook linguine to package directions.
  12. 12 Serve rolls over linguine, topped with sauce and sprinkled with 1 tablespoon Parmesan each.
View original recipe on Foodista