Eggplant Rollatini


I always look to Memorial Day as the official kickoff of Summer- and I couldn’t be more excited!

I just came home from a crazy week away from my family…some of you may have seen parts of it on my snap or insta…I was filming two episodes of my new show, down in Austin & New Orleans na doe had a freakin’ BLAST!

Lots of great people and incredible food, but I couldn’t wait to get home to my family! A week away is a very long time! It was the longest I have been gone, and it felt like forever. Matt did an incredible job holding down the fort while I was gone and I spent plenty of time spying on Nest Cam…


But nothing is ever as good as all being together. That is kinda how I feel about this dish. The combo of sweet summer tomatoes and early season eggplant with creamy ricotta and goat cheese is a little bit like heaven.

I have been looking forward to warm nights and cozy meals and they are finally upon us…here we go!


Total Time: 25 Mins
Prep Time: 5 Mins
Cook Time: 20 Mins

1 eggplant, sliced in to 1/2 inch slices
1 handful cherry tomatoes
1/2 cup tomato sauce
2-3 tbsp olive oil
2-3 garlic cloves, chopped
1/2 cup crumbled goat or feta cheese

For ricotta mixture:
1/2 cup ricotta cheese
1/2 cup mozzarella
3 tbsp lemon juice
1/2 tbsp lemon zest
salt & pepper pinch
1 tsp herbs de provence

Preheat oven to 400 degrees. Fill a greased cast iron with cherry tomatoes, 3 tbsp tomato sauce, 2 tbsp of olive oil & pinch of salt. Roast tomatoes for 5 minutes. Remove from oven, toss & add garlic and roast another 5 minutes. In a medium skillet, slightly warm eggplant on both sides just until it is pliable. Fill eggplant with ricotta mixture and roll. Nestle eggplant in to the cast iron in between the tomatoes and bake for additional 5 minutes or until eggplant is soft. Garnish with fresh flat leaf Italian parsley. and goat cheese.