Roasted Eggplant Rolls


1 eggplant

1/2 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

1/2 cup thinly sliced kale or spinach

1 tablespoon Roasted Garlic Ranch

1/2 cup marinara

1/8 cup additional mozzarella cheese, shredded

Preheat oven to 350

Heat a grill or grill pan to medium heat.

Slice an eggplant lengthwise into nice long strips, then pat dry.

Lightly spray each side of the slices with olive oil spray, then sprinkle with salt and pepper.

Grill eggplant slices approximately 2 minutes on each side or until grill marks are visible and eggplant is tender.

In a small bowl combine the ricotta, mozzarella, kale and Roasted Garlic Ranch.

Place a spoonful of the mixture on the widest end of the eggplant slice and roll up tightly.

Secure eggplant rolls with tooth picks.

Place rolls in a small baking dish and bake for 20 minutes until warmed through.

Alternatively, you can add 1/2 cup marinara sauce to the bottom of the baking dish, lay the eggplant rolls on top and garnish with additional mozzarella.

Bake 20 minutes. Enjoy!
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