Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggplant (Aubergine) Rolatini Recipe
    Lost? Site Map

    Eggplant (Aubergine) Rolatini

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    grt61787's Note:

    Delicious! Great when served with whole wheat pasta.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thinly slice eggplant length-wise (the long way).
    2. 2
      Sprinkle with salt and let sit for 20 minutes.
    3. 3
      Wash and dry the eggplant.
    4. 4
      Grille the eggplant for 4 minute per side, medium heat.
    5. 5
      In a large bowl mix two eggs, 32 oz. ricotta cheese, 2-3 tablespoons parmesan cheese, grated mozzarella cheese (it helps if you freeze the mozzarella cheese for 10-15 minutes beforehand), pine-nuts and chopped fresh basil to taste.
    6. 6
      Roll the concoction in the eggplant.
    7. 7
      place eggplant rolls in a bowl so that there is 1 layer of eggplant that covers as much of the bowl as possible, and cover with tomato sauce.
    8. 8
      Bake for 15 minutes at 375.

    Ratings & Reviews:

    • on September 09, 2008

      55

      Had this on a trip to Poland, and I decided to try it out myself. This was the only recipe I could find on here using eggplant, and it turned out great. Make sure that your eggplant is large enough and that you slice it thinly so it rolls well. Also, I had left over cheese so I baked that separately and used it for a pasta topping along with marinara.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Eggplant (Aubergine) Rolatini

    Serving Size: 1 (388 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 538.3
     
    Calories from Fat 363
    67%
    Total Fat 40.3 g
    62%
    Saturated Fat 17.4 g
    87%
    Cholesterol 167.9 mg
    55%
    Sodium 5364.7 mg
    223%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 4.8 g
    19%
    Sugars 6.5 g
    26%
    Protein 29.5 g
    59%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites