Eggplant Roll-Ups with Creamy Ricotta and Spinach

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Looking for a cozy, veggie-packed dish that feels indulgent without being heavy? These Eggplant Roll-Ups with Creamy Ricotta and Spinach are exactly what your weeknight dinner rotation needs. Each bite is layered with savory roasted eggplant, a rich and creamy ricotta-spinach filling, and a kiss of bubbling marinara. It’s a warm, Italian-inspired hug in a baking dish.

This dish brings the best of both worlds: comfort and nutrition. Eggplant, with its earthy texture, serves as a perfect vessel for the creamy ricotta and spinach combo. It’s baked to golden perfection, delivering satisfying flavor without the need for pasta or meat. Whether you’re feeding vegetarians, trying out a meatless Monday, or simply want something that feels rustic and homemade, this recipe checks all the boxes.

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Preparation Phase & Tools to Use

Before diving into this delicious dish, setting up your kitchen with the right tools will make the process much smoother:

1. Mandoline or Sharp Knife: Slicing the eggplant evenly is crucial for consistent cooking. A mandoline ensures uniform thin slices, but a sharp chef’s knife works just fine if you’re steady-handed.

2. Large Baking Sheet: Roasting the eggplant slices brings out their flavor and prevents sogginess. A wide sheet pan helps lay them flat and roast evenly.

3. Mixing Bowls: You’ll need at least two. One for the ricotta-spinach filling and another for draining or prepping the spinach.

4. Skillet or Saute Pan: To cook down the spinach (especially if you’re using fresh), a non-stick skillet helps prevent sticking and makes for easy cleanup.

5. 9×13″ Baking Dish: This is where all the magic happens. It snugly fits the rolls and keeps the marinara bubbling around the edges.

6. Fine Mesh Sieve or Cheesecloth (optional): If your ricotta is watery, draining it through a sieve or cheesecloth ensures a thicker, creamier filling.

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Ingredients for the Eggplant Roll-Ups with Creamy Ricotta and Spinach

Each ingredient in this recipe is essential to building its rich, balanced flavor and creamy texture:

Eggplant: The star of the show. Its meaty texture makes it the perfect stand-in for pasta and a great vehicle for the creamy filling.

Olive Oil: Used for roasting the eggplant and adding flavor depth. It helps in caramelizing the slices slightly for better texture.

Ricotta Cheese: This forms the creamy base of the filling. Mild, slightly sweet, and smooth, it pairs wonderfully with herbs and spinach.

Fresh or Frozen Spinach: Adds color, nutrients, and a slight earthiness to balance the richness of the cheese.

Parmesan Cheese: Sharp and salty, it enhances the flavor of the filling and adds a golden finish on top.

Mozzarella Cheese: Melts beautifully over the roll-ups for that satisfying cheesy pull in every bite.

Garlic: Adds aromatic depth to the spinach and cheese mix.

Egg: Helps bind the filling, so it stays creamy but structured inside the eggplant rolls.

Salt & Pepper: Essential for seasoning every component properly.

Marinara Sauce: Brings tang, acidity, and moisture to the final bake. Choose a good-quality or homemade version.

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How To Make the Eggplant Roll-Ups with Creamy Ricotta and Spinach

Step 1: Prep and Roast the Eggplant

Slice the eggplant lengthwise into 1/4-inch thick strips. Lay them on a baking sheet, brush both sides with olive oil, and roast at 400°F (200°C) for about 20-25 minutes until tender and slightly golden. Let them cool slightly so they’re easy to roll.

Step 2: Make the Filling

In a mixing bowl, combine ricotta cheese, cooked and drained spinach (chopped if fresh), grated Parmesan, one beaten egg, minced garlic, salt, and pepper. Stir until well combined into a thick, creamy mixture.

Step 3: Assemble the Roll-Ups

Spread a layer of marinara sauce on the bottom of your baking dish. Take a roasted eggplant slice, spoon about a tablespoon of filling at one end, and gently roll it up. Place seam-side down in the baking dish. Repeat until all slices are filled and arranged.

Step 4: Add Toppings and Bake

Pour more marinara sauce over the roll-ups and sprinkle with shredded mozzarella and extra Parmesan. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10 minutes until bubbly and golden on top.

Step 5: Let Rest and Serve

Allow the dish to rest for 5-10 minutes before serving to let everything settle. Garnish with fresh basil if desired.

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How to Serve and Store Eggplant Roll-Ups with Creamy Ricotta and Spinach

These roll-ups shine as a hearty vegetarian main, but they also work beautifully as a side alongside grilled meats or a crisp green salad. Serve them warm, directly from the baking dish, with an extra spoonful of marinara and a sprinkle of fresh basil for brightness. A slice of crusty bread wouldn’t hurt either to soak up the sauce!

To store leftovers, let the roll-ups cool completely. Transfer to an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quicker fix. These also freeze surprisingly well. Assemble and freeze before baking, or freeze cooked portions. Just thaw overnight and reheat when ready to enjoy.

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Frequently Asked Questions

How do I prevent the eggplant from being too watery?

Roasting the eggplant helps remove excess moisture, but if you’re concerned, you can salt the slices and let them sit for 30 minutes. Pat them dry before roasting.

Can I use store-bought marinara sauce?

Absolutely. Choose a good-quality one with simple, clean ingredients. Homemade is great, but store-bought keeps things convenient.

Is this recipe gluten-free?

Yes! As long as your marinara and cheeses are gluten-free (most are), this dish contains no gluten.

Can I prepare this in advance?

Yes, you can fully assemble the roll-ups a day ahead and refrigerate. Just bake when you’re ready to serve. They actually taste better when the flavors have had time to meld.

What can I use instead of ricotta?

You can substitute with cottage cheese (blended for a smoother texture), or even a plant-based ricotta if you’re making this dairy-free.

Can I grill the eggplant instead of roasting?

Definitely! Grilling adds a wonderful smoky layer. Just brush lightly with oil and grill until pliable and golden.

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Want More Vegetarian Dinner Ideas?

If these Eggplant Roll-Ups with Creamy Ricotta and Spinach hit the spot, here are a few more vegetarian-friendly dishes that keep the flavor high and the fuss low:

You might enjoy the Hearty Tuscan Bean Soup, packed with rustic flavor and ideal for cozy evenings. For something more indulgent, try the Cheesy Broccoli Rice Casserole — it’s a creamy classic with a veggie-forward twist.

The Crispy Air Fryer Sesame Cauliflower is a crunchy, flavorful option that pairs wonderfully with rice or wraps. Looking for comfort food? The Best Baked Cream Cheese Spaghetti offers that satisfying baked pasta feel while still being vegetarian-friendly.

For a sweet ending, check out the Raspberry Crescent Rolls — an easy bake that balances fruity and flaky.

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If you make these Eggplant Roll-Ups, I’d love to hear how they turned out! Did you go heavy on the cheese? Add extra herbs? Leave a comment below and share your twist.

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