Eggplant Rollatini with Ricotta and Garden Greens
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Cozy, comforting, and rolled with grace
📜 Introduction: Rooted, Present, and Honest
There’s something deeply grounding about a dish that asks you to slow down and roll it together by hand. This eggplant rollatini is simple but full of care — thin slices of eggplant wrapped around creamy ricotta, garden greens, and fresh herbs, all baked in a soft layer of sauce and cheese.
It’s the kind of meal that invites presence — from the slicing to the layering to the first warm bite. A little elegant, a little rustic, and full of seasonal comfort.
❤️ Why You’ll Love This Recipe
- Uses eggplant and greens straight from the summer garden
- A gentle, meatless main dish that feels hearty and satisfying
- Ricotta filling is light, flavorful, and adaptable
- Gluten-free friendly with no pasta involved
- Ideal for weekend cooking, gatherings, or quiet family dinners
⏱ Quick Reference Snapshot
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Total Time: ~1 hour
- Servings: 4–6
- Dietary Info: Vegetarian, gluten-free
Key Ingredients at a Glance:
- Eggplant
- Ricotta
- Garden greens (like spinach or chard)
- Tomato sauce
- Mozzarella or Parmesan
🧺 Ingredients
For the Rollatini:
- 2 medium eggplants, sliced lengthwise into ¼” thick strips
- Olive oil, for brushing
- Salt, for drawing out moisture
For the Ricotta Filling:
- 1½ cups whole milk ricotta
- 1 egg
- 1 cup chopped cooked garden greens (spinach, chard, or kale)
- ¼ cup grated Parmesan or hard cheese
- 1 garlic clove, minced
- 2 Tbsp chopped fresh basil or parsley
- Pinch of salt and pepper
Assembly:
- 1½ cups tomato sauce (homemade or store-bought)
- ¾ cup shredded mozzarella or more Parmesan
- Extra herbs or chili flakes for garnish
👩🍳 Instructions
Prepare the Eggplant:
- Lay eggplant slices on a towel and sprinkle lightly with salt. Let sit 10–15 minutes to draw out moisture. Pat dry.
- Brush slices with olive oil and roast or grill at 400°F for 12–15 minutes until pliable and golden. Let cool.
Make the Filling:
- In a bowl, combine ricotta, egg, greens, garlic, Parmesan, and herbs. Season with salt and pepper. Stir until smooth.
Roll and Bake:
- Preheat oven to 375°F. Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Spoon 1–2 Tbsp of filling onto each eggplant slice, roll up, and place seam-side down in the dish.
- Top with remaining tomato sauce and sprinkle with cheese.
- Bake uncovered for 25–30 minutes until bubbling and golden on top.
🌿 Tip: Let cool slightly before serving so everything settles and slices hold together well.
🍽 Serving & Pairing Ideas
- Serve with crusty bread and a garden salad
- Add roasted carrots or a chilled cucumber soup for contrast
- Makes a lovely centerpiece for vegetarian meals or potlucks
- Pairs beautifully with iced herbal tea or lemon-infused water
🥡 Storage & Make-Ahead Tips
- Keeps in the fridge for 3–4 days — great for leftovers
- Reheats well in the oven at 350°F
- Can be assembled a day ahead and baked just before serving
- Freezes well (before or after baking)
🌱 Final Thoughts & Invitation
This dish is the kind of food that feels like hospitality — comforting, beautiful, and made with care. Whether you serve it on a busy weeknight or for a quiet gathering, it’s a way to turn garden harvest into something deeply satisfying.
If you try it, tag @southernsoilandsunshine — I’d love to see how you make it your own.
Looking for more garden-centered dinners? Try:
- Stuffed Bell Peppers with Freekeh and Herbs
- Zucchini Noodles with Sun-Dried Tomato Pesto
- Comforting Sweet Corn and Tomato Gnocchi Skillet
