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Eggplant Rollati Appetizer

Eggplant Rollati Appetizer

Name: Eggplant Rollati Appetizer
Yield: 5 to 6 appetizer servings
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

Rating: 4 stars

17 Ratings
13 Reviews
2 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!

By lorin

Gallery

Recipe Summary

Servings:

Yield:

5 to 6 appetizer servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

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

Step 1

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

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Step 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.
Step 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; 33.2 g protein; 39.2 g carbohydrates; 76 mg cholesterol; 760.3 mg sodium. Full Nutrition

Reviews (13)

Most helpful positive review

Denise Hines

12/30/2003

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!! Read More

Helpful

(29)

Most helpful critical review

PAHOBILA

01/25/2004

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! Read More

Helpful

(10)

17 Ratings

5 star values: 7
4 star values: 5
3 star values: 4
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Denise Hines

12/30/2003

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!! Read More

Helpful

(29)

Denise Hines

12/30/2003

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!! Read More

Helpful

(29)

SarahS

05/14/2007

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. Read More

Helpful

(21)

KSICINA

01/25/2004

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! Read More

Helpful

(15)

PAHOBILA

01/25/2004

Helpful

(10)

wendyn

03/24/2007

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. Read More

Helpful

(5)

Craig J. Doucette

11/23/2008

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

Helpful

(4)

SunFlower

02/04/2007

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. To save time use frozen grilled eggplant! Read More

Helpful

(3)

angie-b

02/07/2011

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 Read More

Helpful

(3)

Blanche1981

12/21/2010

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 Read More

Helpful

(3)

More Reviews

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All Reviews for Eggplant Rollati Appetizer

- of Reviews

Nutritional Information

Eggplant Rollati Appetizer

Servings Per Recipe: 5
Calories: 534

% Daily Value *

protein: 66 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 41 %

sugars:

fat: 44 %

saturated fat: 68 %

cholesterol: 25 %

vitamin a iu: 33 %

niacin equivalents: 85 %

vitamin b6: 26 %

vitamin c: 13 %

folate: 25 %

calcium: 71 %

iron: 17 %

magnesium: 38 %

potassium: 33 %

sodium: 30 %

thiamin: 27 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Eggplant Rollati Appetizer

1 of 13

All Reviews

Denise Hines

12/30/2003

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!!

Helpful

(29)

Denise Hines

12/30/2003

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!!

Helpful

(29)

SarahS

05/14/2007

Helpful

(21)

KSICINA

01/25/2004

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!

Helpful

(15)

PAHOBILA

01/25/2004

Helpful

(10)

wendyn

03/24/2007

Helpful

(5)

Craig J. Doucette

11/23/2008

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

Helpful

(4)

SunFlower

02/04/2007

Helpful

(3)

angie-b

02/07/2011

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

Helpful

(3)

Blanche1981

12/21/2010

Helpful

(3)

1 of 2 Eggplant Rollati Appetizer

SunFlower

2 of 2 Eggplant Rollati Appetizer

SarahS

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Eggplant Rollati Appetizer

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Eggplant Rollati Appetizer

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Eggplant Rollati Appetizer

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Eggplant Rollati Appetizer