Eggplant Rollatini with Ricotta and Garden Greens
Tender roasted eggplant slices rolled around a creamy ricotta filling with cooked garden greens, garlic, and herbs, baked in tomato sauce until bubbling and golden. Cozy, satisfying comfort food that still tastes like the garden.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine Italian
For the Rollatini
- 2 medium eggplants sliced lengthwise into 1/4-inch thick strips
- Olive oil for brushing
- Salt for drawing out moisture
For the Ricotta Filling
- 1 1/2 cups whole milk ricotta
- 1 egg
- 1 cup chopped cooked garden greens spinach, chard, or kale
- 1/4 cup grated Parmesan or hard cheese
- 1 garlic clove minced
- 2 Tbsp chopped fresh basil or parsley
- Pinch of salt and pepper
Assembly
- 1 1/2 cups tomato sauce homemade or store-bought
- 3/4 cup shredded mozzarella or more Parmesan
- Extra herbs or chili flakes for garnish
Prepare the Eggplant
Lay the eggplant slices on a towel and sprinkle lightly with salt. Let sit 10-15 minutes to draw out moisture, then pat dry.
Brush the 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 the ricotta, egg, greens, garlic, Parmesan, and herbs. Season with salt and pepper and stir until smooth.
Roll and Bake
Preheat the 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 the remaining tomato sauce and sprinkle with cheese.
Bake uncovered 25-30 minutes, until bubbling and golden on top. Let cool slightly before serving so the slices hold together.