Like with all recipes that inspire me, I am constantly looking for ways to simplify and minimize ingredients. This eggplant rollatini is as simple as can be, and came out so delicious that I was seriously considering whipping up another batch right after I tore this one apart.
This eggplant rollatini is perfect for those days when you need a little touch of comfort foods. Great for fall and winter nights what you just want to cozy up! Starting this recipe off, we’re going to sauté the onions and kale for a couple of minutes in some olive oil. For the eggplant, we just cut off the ends and cut lengthwise into six or seven slices. In a non-stick pan, we will quickly heat the eggplant slices. Once the eggplant is soft, we’re going to assemble in a baking dish and then spread marinara, ricotta, and kale/onion sauté evenly on the slices. Now we’re going to roll ‘em on up and assemble in the baking dish and finally topping with some shredded mozzarella! Only about 25 minutes until you get to enjoy the best meal of your life! The ricotta and mozzarella will give you that cheese fix that you are looking for.
We really like eggplant because of all the vitamins and minerals such as copper, thiamine, manganese, and other phytochemicals that do wonders for your health. It is also an excellent alternative to some of the higher calorie classic Italian dishes while still providing that delicious Italian flavor. Try to buy your vegetables when they’re in season to optimize your dish and your wallet! Eggplant is best from August through October, though grocery stores have them year round!
Do you guys have any great recipes for those days you are craving those Italian classics? Zucchini lasagna anyone? Eggplant pizzas? Let us know your favorites in the comments below! xo
- 1 large eggplant
- 2 cups of kale, chopped
- 1 cup of tomato sauce
- 1 cup of ricotta cheese
- 1 ounce of shredded mozzarella cheese
- 1/4 onion, chopped
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Preheat the oven to 450F.
- In a pan, heat olive oil and sauté onions and kale for 3-4 minutes. Set aside.
- Cut ends off the eggplant, then cut eggplants lengthwise into 6-7 1/4-inch-thick slices.
- Using a non-stick pan, heat the eggplant slices for 3 minutes on each side with the cover on. You may have to do this in batches if your pan isn't big enough to heat all the slices together.
- Remove, and assemble the cooked slices on a baking dish.
- Spread marinara, ricotta, and kale sauté evenly on each slice, then roll them up.
- Assemble the rolls on a baking dish, top with shredded mozzarella, and bake at 450F for 25 minutes.