Description
Get ready for a comforting, satisfying, and flavorful vegetarian dish that’s perfect for weeknight dinners or special gatherings. These Eggplant Roll-Ups with Creamy Ricotta and Spinach combine tender roasted eggplant slices with a rich, garlicky spinach-ricotta filling, all baked in marinara and topped with melty mozzarella. It’s a healthy dinner idea, easy vegetarian recipe, and low-carb comfort food in one gorgeous dish. Whether you’re meal prepping, feeding a crowd, or looking for a quick dinner packed with flavor—this is your go-to.
Ingredients
2 large eggplants
1 tablespoon olive oil
1 cup ricotta cheese
1 cup cooked spinach, squeezed dry
1/2 cup grated Parmesan cheese
1 egg
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Instructions
1. Slice the eggplants lengthwise into 1/4-inch thick slices.
2. Sprinkle with salt and let sit for 15–20 minutes to release moisture. Pat dry.
3. Brush slices with olive oil and roast at 400°F (200°C) for 20 minutes until soft.
4. In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, salt, and pepper.
5. Spread a thin layer of marinara sauce in a baking dish.
6. Add 1–2 tablespoons of the ricotta mixture to one end of each eggplant slice and roll up.
7. Place seam-side down in the baking dish.
8. Top with remaining marinara, mozzarella, and a sprinkle of Parmesan.
9. Cover with foil and bake at 375°F (190°C) for 20 minutes.
10. Uncover and bake for another 10–15 minutes until bubbly and golden.
Notes
Be sure to thoroughly dry the spinach to avoid a watery filling.
Use straight, wide eggplants for the easiest rolling.
You can prep the dish ahead and bake it right before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (based on 6 servings)
- Calories: 260
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
Keywords: eggplant roll-ups, vegetarian dinner, ricotta stuffed eggplant, low carb recipe, baked eggplant