Description
Savory Eggplant Roll-Ups with Creamy Ricotta and Spinach are a delicious and wholesome dish featuring thin slices of roasted eggplant filled with a creamy ricotta-spinach mixture, rolled up and baked to perfection. Served with marinara sauce, this vegetarian meal is comforting, nutritious, and full of flavor.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for brushing
- Marinara sauce for serving
- Optional: Chopped fresh basil or parsley
- Optional: Red pepper flakes
- Optional: Chopped mushrooms or zucchini
- Optional: Crumbled feta cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of the eggplant slices with olive oil and place them on the prepared baking sheet. Roast for 15–20 minutes, flipping halfway through, until tender and lightly golden. Set aside to cool.
- In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, minced garlic, salt, and pepper. Mix until well blended. Add optional feta or chopped vegetables if desired.
- Place about a tablespoon of the ricotta mixture on one end of each eggplant slice and roll it up tightly.
- Spread a layer of marinara sauce in a baking dish. Arrange the roll-ups seam side down over the sauce.
- Spoon a bit more marinara sauce over the top of the roll-ups and sprinkle with additional Parmesan, if desired.
- Bake at 375°F (190°C) for 20 minutes, until heated through and bubbly.
- Garnish with chopped basil or parsley and a pinch of red pepper flakes before serving.
Notes
- Salting the eggplant slices and letting them sit for 20 minutes before roasting can help remove bitterness.
- Make ahead by assembling the roll-ups a day in advance and baking before serving.
- Serve with a side salad or crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2–3 roll-ups
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: eggplant roll-ups, vegetarian dinner, ricotta and spinach, Italian eggplant recipe, baked eggplant