Roasted Eggplant & Ricotta Veggie Wrap
Roasted Eggplant & Ricotta Veggie Wrap
Ingredients
For the Eggplant Base
- 1 large eggplant, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil, plus 2 tablespoons for roasting vegetables
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 cups shredded mozzarella cheese
For the Herbed Ricotta
- 1 cup whole milk ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Filling
- 1/2 cup basil pesto
- 2 cups fresh arugula
- 1 cup broccoli rabe, sautéed with garlic
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 pint cherry tomatoes, halved
- 2 tablespoons balsamic glaze
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper. Slice the eggplant into 1/4-inch thick rounds. Arrange the eggplant slices in an overlapping rectangular pattern on one of the prepared baking sheets, forming a large, cohesive base.
⏱️ 10 min•🌡️ 400
- 2
Drizzle the arranged eggplant with 2 tablespoons of olive oil. Season evenly with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bake for 10 minutes.
⏱️ 10 min•🌡️ 400
- 3
While the eggplant bakes, prepare the herbed ricotta. In a small bowl, combine the whole milk ricotta cheese, finely chopped fresh parsley, finely chopped fresh basil, garlic powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix thoroughly until well combined.
⏱️ 5 min
- 4
On the second prepared baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Add the sliced red and yellow bell peppers, tossing them with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast alongside the eggplant for 15-20 minutes, or until the tomatoes are burst and the peppers are tender.
⏱️ 20 min•🌡️ 400
- 5
After the initial 10 minutes, remove the eggplant from the oven. Generously top the eggplant base with the shredded mozzarella cheese. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the eggplant is tender and slightly browned.
⏱️ 15 min•🌡️ 400
- 6
Once the eggplant is baked, carefully place a fresh piece of parchment paper directly on top of the cooked eggplant base. Using oven mitts, invert the entire baking sheet onto a clean, flat surface (like a large cutting board or another baking sheet), so the cheesy side of the eggplant is now facing down on the new parchment. Carefully peel away the original parchment paper.
⏱️ 3 min
- 7
Spread the basil pesto evenly over the eggplant base. Then, spoon and spread the herbed ricotta cheese mixture over the pesto layer, covering the entire eggplant surface.
⏱️ 5 min
- 8
Evenly layer the fresh arugula over the ricotta. Next, add the sautéed broccoli rabe. Scatter the roasted red and yellow bell peppers over the greens, followed by the burst cherry tomatoes.
⏱️ 5 min
- 9
Drizzle the entire filling with balsamic glaze. Starting from one of the shorter ends, carefully and tightly roll up the eggplant and filling, using the parchment paper to assist in forming a compact log.
⏱️ 5 min
- 10
Using a sharp knife, slice the rolled wrap into 1 1/2-inch thick individual portions. Serve immediately to enjoy the vibrant layers.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Eggplant & Ricotta Veggie Wrap
Ingredients
For the Eggplant Base
- 1 large eggplant, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil, plus 2 tablespoons for roasting vegetables
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 cups shredded mozzarella cheese
For the Herbed Ricotta
- 1 cup whole milk ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Filling
- 1/2 cup basil pesto
- 2 cups fresh arugula
- 1 cup broccoli rabe, sautéed with garlic
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 pint cherry tomatoes, halved
- 2 tablespoons balsamic glaze
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper. Slice the eggplant into 1/4-inch thick rounds. Arrange the eggplant slices in an overlapping rectangular pattern on one of the prepared baking sheets, forming a large, cohesive base.
⏱️ 10 min•🌡️ 400 - 2
Drizzle the arranged eggplant with 2 tablespoons of olive oil. Season evenly with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bake for 10 minutes.
⏱️ 10 min•🌡️ 400 - 3
While the eggplant bakes, prepare the herbed ricotta. In a small bowl, combine the whole milk ricotta cheese, finely chopped fresh parsley, finely chopped fresh basil, garlic powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix thoroughly until well combined.
⏱️ 5 min - 4
On the second prepared baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Add the sliced red and yellow bell peppers, tossing them with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast alongside the eggplant for 15-20 minutes, or until the tomatoes are burst and the peppers are tender.
⏱️ 20 min•🌡️ 400 - 5
After the initial 10 minutes, remove the eggplant from the oven. Generously top the eggplant base with the shredded mozzarella cheese. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the eggplant is tender and slightly browned.
⏱️ 15 min•🌡️ 400 - 6
Once the eggplant is baked, carefully place a fresh piece of parchment paper directly on top of the cooked eggplant base. Using oven mitts, invert the entire baking sheet onto a clean, flat surface (like a large cutting board or another baking sheet), so the cheesy side of the eggplant is now facing down on the new parchment. Carefully peel away the original parchment paper.
⏱️ 3 min - 7
Spread the basil pesto evenly over the eggplant base. Then, spoon and spread the herbed ricotta cheese mixture over the pesto layer, covering the entire eggplant surface.
⏱️ 5 min - 8
Evenly layer the fresh arugula over the ricotta. Next, add the sautéed broccoli rabe. Scatter the roasted red and yellow bell peppers over the greens, followed by the burst cherry tomatoes.
⏱️ 5 min - 9
Drizzle the entire filling with balsamic glaze. Starting from one of the shorter ends, carefully and tightly roll up the eggplant and filling, using the parchment paper to assist in forming a compact log.
⏱️ 5 min - 10
Using a sharp knife, slice the rolled wrap into 1 1/2-inch thick individual portions. Serve immediately to enjoy the vibrant layers.
⏱️ 2 min