Eggplant Roll-Ups with Ricotta & Spinach
Thin slices of roasted eggplant wrapped around a creamy ricotta–spinach filling, baked gently with herbs and a light tomato sauce. Soft, flavorful, and not heavy.
Prep: 20 minutes
Bake: 25 minutes
Total: ~45 minutes
Ingredients
Eggplant
2 large eggplants, sliced lengthwise (¼-inch thick)
3 tbsp olive oil
Salt & black pepper
Filling
1 cup ricotta cheese
1 cup spinach, finely chopped (fresh or thawed frozen, squeezed dry)
1 garlic clove, grated
2 tbsp grated Parmesan
½ tsp dried oregano or basil
Black pepper
Sauce
1½ cups tomato passata or crushed tomatoes
1 tbsp olive oil
1 garlic clove, minced
Salt & pinch of sugar
Topping
Mozzarella or extra Parmesan
Fresh basil or parsley
Instructions
1️⃣ Roast Eggplant
Preheat oven to 200°C (400°F)
Lay eggplant slices on a tray, brush with olive oil, season
Roast 15–18 minutes, flipping once, until soft and flexible
2️⃣ Make Filling
In a bowl, mix ricotta, spinach, garlic, herbs, Parmesan, and pepper
3️⃣ Make Sauce
Heat olive oil, saute garlic 30 seconds
Add tomatoes, salt, sugar
Simmer 5–7 minutes
Assemble Roll-Ups
Spread tomato sauce in baking dish
Spoon ricotta filling onto eggplant slice
Roll gently and place seam-side down
5️⃣ Bake
Spoon a little sauce on top
Add cheese if using
Bake 20–25 minutes until bubbling
Tips
Salt eggplant lightly before roasting if bitter
For richer flavor, add lemon zest to ricotta
Want low-carb? Skip sauce and serve with salad
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Assemble, cover, refrigerate up to 24 hours, bake when ready.
Q: Can I make it vegan?
Use tofu ricotta or cashew ricotta — works beautifully.
Q: Freezer-friendly?
Yes, freeze baked roll-ups up to 1 month.
Nutritional Information
Calories: 320 kcal
Protein: 15 g
Fat: 22 g
Carbs: 18 g