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!"
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Ingredients

servings 534 cals
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Original recipe yields 5 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

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!!

Most helpful critical review

This appetizer turned out alright. I think it would help if the recipe was a bit more specific on how to put the rollatis together. The process for me was quite messy and annoying. The actual...

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!

This appetizer turned out alright. I think it would help if the recipe was a bit more specific on how to put the rollatis together. The process for me was quite messy and annoying. The actual...

These are a nice change from pasta but might be laking something. I added spinach to the filling which did help. I will make this again but probably add some garlic to the filling and maybe more...

I made the eggplant ahead of time so it was cool enough to roll up. Everyone loved it.

flavor was good but i found these hard to roll up and not as pretty as i wanted them to be. added some ital seasoning to the ricotta- would be a good veggie lasagna or side dish

I was testing this appetizer which i plan to serve on chirstmas day.. i basically added more than what is in the original recipe... i added italian herbs and also chicken strip which is really g...

Like the first reviewer, I changed this recipe into a main dish. I'm afraid this would be a bit messy as an appetizer! I also added parmesan and garlic to the ricotta filling, for added flavour....