Eggplant Rolls W Tomato Sauce Recipes

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

EGGPLANT ROLLS W/ TOMATO SAUCE

Steps:

• Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
• Add bulgur and sun-dried tomatoes and stir until coated.
• Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
• Preheat skillet to medium heat and add oil.
• Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
• Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
• Preheat oven to 375 degrees.
• Stir goat cheese into bulgur mixture.
• Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
• Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
• Garnish with chopped basil.

ROASTED EGGPLANT AND TOMATO SUBS

Steps:

• Preheat the oven to 425 degrees F.
• In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes. Let the oil infuse over low heat for a couple minutes.
• Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes. Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks. Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste. Roast until the eggplant is tender and slightly shriveled up, about 15 minutes.
• While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped. With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto. Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes. Spread some pesto on the roll tops and set in place. Cut the subs in half and serve.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE

Steps:

• Make sauce:
• Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
• Grill eggplant while sauce cooks:
• Heat grill pan over high heat until hot.
• Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
• Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
• Assemble eggplant rolls:
• Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

GORGONZOLA STUFFED EGGPLANT ROLLS WITH MUSHROOM TOMATO SAUCE

Steps:

• Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.
• Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.
• While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.
• Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.
• Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.
• Repeat with the rest of the rolls.
• Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.
• Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.

RICOTTA EGGPLANT ROLLS

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
• 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. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

VEGETARIAN EGGPLANT ROLLS WITH SAVORY TOMATO SAUCE AND FRESH RICOTTA CHEESE

Steps:

• Preheat oven to 375 degrees. Preheat a grill pan over medium-high heat.
• Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer eggplant slices to a rimmed baking sheet with the short ends facing you.
• In a medium bowl, stir together ricotta, Parmesan, and half of the basil; season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant and 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes. Sprinkle with Parmesan and remaining basil; serve immediately.

LASAGNE ROLLS WITH ROASTED TOMATO AND EGGPLANT

Steps:

• Make sauce:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.
• Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.
• Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks. (Leave oven on.)
• When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. Transfer to a large bowl, then stir in eggplant and water.
• Make filling and pasta while vegetables for sauce are roasting:
• Stir together all filling ingredients until combined well.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. Drain in a colander and rinse under cold running water. Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).
• Assemble and bake lasagne:
• Move upper oven rack to middle position.
• Spread out half of vegetable mixture in uncleaned baking dish. Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.
• Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through, about 20 minutes.