Eggplant Rollati Appetizer

Eggplant Rollati Appetizer

12

"Be careful with this one! It's so robust and flavorful that your guests might fill themselves up on it before you have a chance to serve the main course!"

Ingredients

{{adjustedServings}} servings 534 cals
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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
  2. Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
  3. Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.
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Reviews

12
  1. 15 Ratings

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I changed this a bit by putting in a 13 x 9 and topping with spag. sauce and mozzerella and baking for 35 min. at 350 deg. WOW was this awsome!!

I changed this quite a bit. Before I cooked the eggplant I laid out the slices on paper towels and sprinkled them with some salt, to help release moisture, for a few minutes. After they were...

This recipe is fabulous! I use pre-breaded eggplant cutlets form the local Italian store which cuts the difficulty to almost nothing. You won't be disappointed and neither will your guests!