Eggplant Rollati Appetizer

4.0

(17)

13 Reviews

3 Photos

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!

Submitted by lorin

Updated on July 14, 2022

3

Servings:

5

Yield:

5 to 6 appetizer servings

Jump to Nutrition Facts

Ingredients

½ cup chopped fresh basil
¼ cup toasted pine nuts
2 pints ricotta cheese
salt and pepper to taste
2 medium eggplants, sliced lengthwise into 1/2-inch
1 tablespoon olive oil
2 cups spaghetti sauce
¼ cup grated Parmesan cheese

Directions

Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
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.
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.

Nutrition Facts (per serving)

534	Calories
28g	Fat
39g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 534
% Daily Value *
Total Fat 28g	36%
Saturated Fat 14g	68%
Cholesterol 76mg	25%
Sodium 760mg	33%
Total Carbohydrate 39g	14%
Dietary Fiber 10g	37%
Total Sugars 15g
Protein 33g	66%
Vitamin C 8mg	9%
Calcium 714mg	55%
Iron 3mg	17%
Potassium 1163mg	25%

* 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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