Eggplant Rollati Appetizer


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!

5 to 6 appetizer servings


  • 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


  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.

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
Vitamin C 8mg 39%
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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