![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hoBO2a97BabElle-p2rRFdCSVb8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/31250-c89493ffb1774304a50f50656b6d05b2.jpg)
Ingredients
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½ cup chopped fresh basil
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¼ cup toasted pine nuts
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2 pints ricotta cheese
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salt and pepper to taste
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2 medium eggplants, sliced lengthwise into 1/2-inch
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1 tablespoon olive oil
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2 cups spaghetti sauce
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¼ cup grated Parmesan cheese
Directions
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Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
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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.
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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 | |
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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.