Eggplant Rollati Appetizer Recipe - Allrecipes.com
Eggplant Rollati Appetizer Recipe

Eggplant Rollati Appetizer

Recipe by  

"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 Edit and Save

Original recipe makes 5 to 6 appetizer servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Dec 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!!

 
Most Helpful Critical Review
Jan 25, 2004

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 taste was very rich, so if you're looking for a neutral appetizer...this isn't it!

 

16 Ratings

May 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.

 
Jan 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!

 
Mar 24, 2007

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 herbs.

 
Nov 23, 2008

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

 
Feb 07, 2011

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

 
Dec 21, 2010

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 good especially for the meat lovers.... my hubby suggested to not forget this on christmas day....with two thumbs up

 

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Nutrition

  • Calories
  • 534 kcal
  • 27%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 10.4 g
  • 41%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 760 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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