Roasted Eggplant Rollatini with Beet Greens

Roasted Eggplant Rollatini with Beet Greens
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 6
Quick Homemade Sauce:
  • 28 oz can Whole San Marzano tomatoes
  • ½ cup water
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1 tbsp dried oregano
  • ½ tsp salt and pepper
  • ¼ tsp red pepper flakes (optional)
  • 2 cups beet greens - or any other dark green you like
  • 1 clove of garlic
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt and pepper
  • ¼ tsp ground nutmeg
  • 20 oz fat-free ricotta
  • ½ + ½ cups mozzarella
  • ½ c grated parmesan cheese
  • 1 egg
  • ¼ cup tightly packed basil
2 large eggplants, sliced length-wise in ½ in slices
  1. Preheat the oven to 425 F.
  2. Lay out eggplant slices on a sheet tray (or two) and slightly spray with olive oil or non stick cooking spray. Season with salt and pepper.
  3. Roast for about 30 minutes or until eggplant is slightly golden and pliable. Remove from oven and set aside to cool.
  4. Reduce oven heat to 375.
  5. Begin making homemade sauce. In a medium pot add in olive oil, garlic, red pepper if using and oregano. Saute for 1-2 minutes or until spices are fragrant.
  6. Add in the whole tomatoes - lightly crushing them with your hands or with a potato masher - depending on how chunky you like your sauce. Add in the ½ cup of water and salt and pepper.
  7. Bring sauce to a gentle simmer and then reduce to medium low. Cook for about 30 minutes until sauce has reduced slightly. Taste and adjust for seasoning.
  8. To make filling begin by sautéing the beet greens in the olive oil with garlic over medium high heat. Cook until completely wilted - allow to cool slightly. Drain any excess liquid by squeezing greens in a clean dish towel or in some cheesecloth.
  9. Mix together the ricotta, egg, mozzarella, parmesan cheese, nutmeg, salt and pepper, and beet greens together. Taste and adjust for seasoning.
  10. To make the eggplant rolls, pour about ½ cup of the sauce into a 8"x8" square baking dish and spread around.
  11. Lay out a few of the eggplant slices, the fatter end towards you. Pile about ¼-1/3 cup of the filling at each end of the eggplant (this will vary depending on how big your eggplants are). Roll gently and place eggplant rolls seam side down into the pan.
  12. Repeat with the remaining eggplant slices - you will most likely have some leftover filling. Cover the top of all the eggplant with more sauce. Top with ½ cup of mozzarella cheese.
  13. Bake in a 375F oven for about 30-40 minutes until warmed through, cheese is melted and golden brown on top. Serve hot.