Eggplant and Ricotta Rolls

    35 minutes

    This entree is so hearty and flavourful that your guests might fill themselves up on it before you have a chance to serve the main course!

    18 people made this

    Serves: 5 

    • 1/2 cup chopped fresh basil
    • 1/4 cup (30g) toasted pine nuts
    • 500g ricotta cheese
    • salt and pepper to taste
    • 2 medium eggplants, sliced lengthwise 1cm thick
    • 1 tablespoon olive oil
    • 2 cups tomato pasta sauce
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine basil, pine nuts, ricotta cheese and salt and pepper to taste in a medium size bowl. Place bowl in refrigerator.
    2. Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat and apply pressure to release moisture from eggplant. Remove eggplant slices 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 tomato pasta sauce over each roll and sprinkle with Parmesan cheese.

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    Reviews in English (13)


    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!!  -  18 Jul 2002  (Review from Allrecipes USA and Canada)


    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.  -  14 May 2007  (Review from Allrecipes USA and Canada)


    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!  -  12 Mar 2001  (Review from Allrecipes USA and Canada)