Eggplant Rollati Appetizer

Slices of eggplant are cooked in olive oil and then spread with a fragrant and delicious mixture of pine nuts, ricotta cheese and basil. The slices are rolled and each anointed with marinara sauce and a sprinkle of Parmesan. Serve as appetizers or as fir

• Calories: 534 Calories

Ingredients

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

Recipe Instructions

Step 1

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

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.