Description
These Eggplant Roll-Ups with Creamy Ricotta and Spinach are a comforting, cheesy, and vegetable-forward twist on classic baked pasta. Thin slices of roasted eggplant are rolled around a creamy ricotta and spinach filling, topped with marinara and melted cheese for a satisfying, gluten-free vegetarian dish.
Ingredients
2 large eggplants, sliced lengthwise into 1/4-inch thick strips
2 tablespoons olive oil
1 1/2 cups ricotta cheese
1 1/2 cups cooked spinach (fresh or frozen, well-drained)
1/3 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Slice the eggplant lengthwise into 1/4-inch thick strips. Arrange on a baking sheet, brush both sides with olive oil, and roast for 20–25 minutes until tender and lightly golden. Let cool.
2. In a bowl, mix the ricotta cheese, chopped spinach, Parmesan, egg, garlic, salt, and pepper until creamy and well combined.
3. Spread 1/2 cup marinara sauce over the bottom of a 9×13-inch baking dish.
4. Place 1 tablespoon of the ricotta-spinach mixture at the end of each eggplant slice and roll it up. Arrange seam-side down in the baking dish.
5. Pour the remaining marinara sauce over the rolls, then sprinkle mozzarella and extra Parmesan on top.
6. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
7. Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.
Notes
Drain ricotta thoroughly if it’s watery. You can use a cheesecloth or a fine mesh sieve to prevent a soggy filling.
Roast or grill the eggplant—both add wonderful depth of flavor and keep the slices pliable for rolling.
Make-ahead tip: Assemble the dish the night before and bake just before serving. It tastes even better the next day!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 2–3 roll-ups
- Calories: 290
- Sugar: 5g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 65mg
Keywords: eggplant rollatini, vegetarian dinner, gluten-free eggplant recipe