Description
Delicious eggplant roll-ups filled with a creamy ricotta and spinach mixture, baked with marinara sauce and topped with mozzarella cheese.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise into thin strips
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup ricotta cheese
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh basil or parsley (optional)
- 1 1/2 cups crushed tomatoes or marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Brush eggplant slices with olive oil, season with salt and pepper, and roast for 15–20 minutes until soft and pliable. Let cool slightly.
- Sauté spinach with garlic until wilted, or use thawed and drained frozen spinach.
- In a bowl, mix ricotta, Parmesan, egg, spinach, and optional herbs until creamy.
- Place a spoonful of ricotta filling on each eggplant slice and roll up gently.
- Spread a layer of tomato sauce in a baking dish and place the roll-ups seam-side down.
- Spoon remaining sauce over the top and sprinkle with mozzarella and extra Parmesan.
- Bake for 20–25 minutes until bubbly and golden. Let rest a few minutes before serving.
Notes
- For extra flavor, you can add spices such as red pepper flakes or Italian seasoning to the ricotta mixture.
- Make sure to drain the frozen spinach well to avoid excess moisture in the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 80mg