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Eggplant Rollati Appetizer
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Eggplant slices cooked in olive oil, filled with pine nuts, ricotta, and basil, rolled, topped with marinara and Parmesan. Perfect as appetizers or a side dish.
Ingredients:
  • 0.5 cup chopped fresh basil
  • 0.25 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
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Mix fresh basil, pine nuts, creamy ricotta cheese, and season with salt and pepper in a medium bowl. Chill in the fridge.
  • Lightly coat eggplant slices with olive oil, then sear in a large saucepan over medium heat to release moisture until tender. Remove slices and let them cool to room temperature.
  • Place a generous spoonful of ricotta mixture on each eggplant slice and roll it up. Top each roll with marinara sauce and a sprinkle of Parmesan cheese.

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