Easy Recipe: Perfect Eggplant Pizza Roll Ups

Eggplant Pizza Roll Ups. Pour remaining ½ of marinara sauce, and top with basil and parmesan. Arrange eggplant in a single layer in the pan. Eggplant Rollatini Recipe – eggplant roll-ups filled with ricotta, mozzarella and Parmesan mix covered with tomato sauce and topped with more cheese.

Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs. Using eggplant as the crust, these mini-pizzas can be topped with whatever you like on your pizza. You can cook Eggplant Pizza Roll Ups using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Eggplant Pizza Roll Ups

1. Prepare of EGGPLANT,ROLLS.
2. It’s 1 of large eggplant, peeled and sliced into 1/4 inch long slices.
3. You need 16 of to 20 thin slices,of pepperoni.
4. Prepare 1/4 lb of Italian four cheese blend, cut into strips to equal the number of eggpant slices.
5. Prepare of BRUSHING SAUCE.
6. It’s 1 tbsp of salted or unsalted butter, melted.
7. You need 2 tbsp of olive oil.
8. Prepare 1/4 tsp of granulated garlic.
9. It’s 1 tsp of Italian seasoning spice blend.
10. It’s 1/4 tsp of black pepper and salt to taste.
11. It’s 1/4 tsp of red pepper flakes.
12. It’s 1 tsp of hot sauce such as Franks brand.
13. It’s 2 tbsp of romano cheese, grated.
14. Prepare of GARNISH AND,SERVING.
15. Prepare 1/4 cup of chopped fresh parsley.
16. You need 2 tbsp of romano cheese, grated.
17. You need 1 cup of marinara sauce, your favorite or mine, my recipe attached in step #8.

Try these delicious Eggplant Rollups filled with herbed ricotta and baked in your favorite marinara sauce. Best of all, this hearty dish only requires five ingredients plus a few everyday pantry items to make. Serve Eggplant Rollups as a meatless main dish with a simple green salad or steamed. Assemble the roll-ups: rinse the eggplant strips thoroughly in a colander and squeeze dry.

Eggplant Pizza Roll Ups instructions

1. Preheat oven to 425. Line a baking sheet with foil.
2. In a bowl combine all brushing sauce ingredients.
3. Brush eggplant slices with sauce on both sides and place on foil lined baking sheet.
4. Cover each slice of eggplant with a single layer of pepperoni.
5. Roast until eggplant is tender, about 25 minutes.
6. Lay a strip of cheese on the end of each eggplant and roll up.
7. Sprinkle with the romaine cheese garnish, and secure with a toothpick.
8. The rolls can be made to this point and either heated to eat now or refrigerated up to 2 days. To heat the eggplant rolls to serve arrange on a microwave safe plate and heat just until cheese is melted but not oozing out. Garnish with parsley and sprinkle with more romano cheese. Serve with marinara sauce for dipping. My recipe is attached below https://cookpad.com/us/recipes/366612-simple-basic-marinara-sauce.

Slide some eggplant strips into the oil, without crowding, lower the heat to medium, and fry, turning the strips. We rolled cheese filling up in thin slices of eggplant for a creative spin on eggplant parmesan. Gently roll up each eggplant slice to enclose filling. Drizzle roll-ups with remaining olive oil. Eggplant is one of the many tropical vegetables we eat back in our tropical island of Saipan.