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Eggplant Rollati Appetizer

Eggplant Rollati Appetizer

lorin

lorin

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DENI HINES
28

DENI HINES

12/30/2003

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!!

SarahS
18

SarahS

5/14/2007

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 cooked, I laid a piece of prosciutto on it, then the ricotta mixture (to which I added some parmesan and mozzarella), then rolled it up and secured it with a toothpick. I put them on a platter with a small bowl of the tomato sauce in the middle. This way, it was a neat appetizer and people could dip or spoon the tomato sauce on if they wanted it. It turned out very tasty and I will probably make it again with the same adjustments.

KSICINA
15

KSICINA

1/25/2004

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!

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