it is to make eggplant rollatini, you’ll want to rotate between alllll the eggplant recipes we’ve got around here! Especially this super popular roasted eggplant salad with tahini dressing.

Pat the eggplant ... and bake until the cheese is melted and lightly browned on top, about 10 more minutes. Let cool 5 to 10 minutes, then top with fresh basil. Serve with salad. This recipe ...

In Italy, eggplant rollatini — the dish I’m interviewing ... Substitutions: To make it vegan, use the filling from the Vegan Baked Stuffed Shells recipe and vegan parmesan, such as Follow ...

Cook's notes: Make sure you cut eggplant slices thinly and evenly. If you have a mandolin slicer, that is helpful. Preliminaries: Heat oven to 350 degrees. Pre-bake eggplant: Arrange the eggplant ...

2 to 3 medium eggplants (2 pounds total), about 4 inches wide 3 tablespoons extra-virgin olive oil, divided 1/4 teaspoon fine salt 12 ounces whole-milk ricotta 6 ounces fresh mozzarella cheese ...

The Grilled Eggplant Rollatini recipe is noted as “easy” (perfect ... top with marinara and cheese, and bake. It’s really that simple! The bubbly, finished dinner looks incredible!

A quick broil followed by a longer bake makes this no-fry ... fresh mozzarella cheese for this recipe, which nestles nicely between the overlapping layers of eggplant and tomato.

These healthy eggplant recipes are the kind of entrées and side dishes that will have you scraping your plate all summer long. From hearty, cheesy pasta dishes to zesty eggplants from the grill ...

In Italy, eggplant rollatini — the dish I’m interviewing ... use the artichoke-cashew filling from the related recipe for Baked Stuffed Shells. Using eggplants that are about 4 inches wide ...

Spray a separate baking sheet with cooking spray. Pat the eggplant very dry with a kitchen towel, then arrange on the baking sheet. Bake until lightly browned and soft, about 15 minutes.