Mediterranean Eggplant Roll-Ups with Ricotta and Spinach
Mediterranean Eggplant Roll-Ups with Ricotta and Spinach are a delicious, elegant way to enjoy roasted vegetables and creamy cheese together. Tender slices of eggplant are rolled around a flavorful filling of ricotta, Parmesan, and spinach, baked in a rich tomato sauce, and finished with fresh basil. The dish is visually impressive yet surprisingly simple, making it ideal for weeknight dinners, meal prep, or even a dinner party.
These roll-ups capture classic Mediterranean flavors—olive oil, garlic, fresh herbs, and quality cheese—while staying light and satisfying. Each bite offers a mix of textures: silky roasted eggplant, creamy ricotta filling, and a robust tomato sauce that ties everything together. They’re perfect as a main course for vegetarians or as a side alongside grilled protein for a complete Mediterranean-inspired meal.
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Servings: 4 to 6
Ingredients
For the Eggplant:
2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
2 tablespoons olive oil
Salt and black pepper, to taste
For the Filling:
Ricotta cheese: 1 1/2 cups
Cooked spinach: 1 cup, drained and chopped
Parmesan cheese: 1/4 cup, grated
Egg: 1 large
Olive oil: 1 tablespoon
Garlic: 1 clove, minced
Salt and black pepper, to taste
For Assembly and Garnish:
Marinara or tomato sauce: 1 1/2 cups
Fresh basil leaves, for garnish
Additional Parmesan cheese, for dusting
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer on the baking sheet.
Roast the eggplant for 12–15 minutes, flipping halfway, until tender but not mushy. Remove and let cool slightly.
In a medium bowl, combine ricotta, cooked spinach, Parmesan, egg, olive oil, minced garlic, and salt and black pepper. Mix until smooth and well incorporated.
Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Lay one eggplant slice flat and spoon about 2 tablespoons of the ricotta-spinach filling onto the end closest to you. Roll the slice tightly and place seam-side down in the baking dish. Repeat with remaining slices.
Pour the remaining marinara sauce over the top of the roll-ups.
Sprinkle additional Parmesan cheese on top for a golden crust.
Cover the dish with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10–12 minutes, until heated through and lightly golden on top.
Garnish with fresh basil leaves and serve warm.
Tips
Slice eggplant evenly to ensure consistent roasting and rolling.
Salt the eggplant slices lightly and let sit for 10 minutes before roasting to remove excess moisture and bitterness.
Use well-drained spinach to prevent a watery filling.
Don’t overfill the rolls, or they may burst while baking.
Cover with foil initially to allow the rolls to steam and heat evenly.
Roast eggplant until tender but still firm enough to hold the filling.
Use fresh Parmesan for richer flavor and smoother texture in the filling.
Add a pinch of nutmeg to the ricotta mixture for warmth.
Let the dish rest for 5 minutes before serving for easier slicing.
Serve with a side of crusty bread to soak up extra tomato sauce.
Variations
Substitute goat cheese for ricotta for a tangier flavor.
Add roasted red peppers or sun-dried tomatoes to the filling for sweetness.
Include chopped artichoke hearts in the filling for texture.
Make it vegan by using plant-based ricotta and skipping the egg.
Use a spicy arrabbiata sauce for a zesty twist.
Sprinkle mozzarella on top for a gooey, melty finish.
Add chopped olives to the filling for briny depth.
Try zucchini slices instead of eggplant for variation.
Add fresh herbs like thyme or oregano to the filling for extra aroma.
Prepare as mini roll-ups for appetizer servings or party platters.
Q & A
Can I make this ahead of time?
Yes, assemble roll-ups and refrigerate for a few hours before baking.
Can I freeze them?
Yes, unbaked roll-ups can be frozen for up to 2 months.
Do I need to peel the eggplant?
Peeling is optional; leaving the skin adds texture and nutrients.
Can I use frozen spinach?
Yes, but thaw and squeeze out excess water first.
Can I use cottage cheese instead of ricotta?
Yes, but the filling will be slightly less creamy.
Can I make this gluten-free?
Yes, naturally gluten-free as long as the sauce contains no added gluten.
Can I add meat?
Yes, cooked ground beef or sausage can be mixed into the filling.
How do I prevent the rolls from falling apart?
Use even slices, don’t overfill, and place them seam-side down.
Can I use jarred pasta sauce?
Yes, choose a high-quality marinara for best flavor.
How should I reheat leftovers?
Reheat covered in the oven at 350°F until warmed through.
Nutrition
(Approximate, per serving)
Calories: 220
Protein: 12 g
Fat: 12 g
Carbohydrates: 15 g
Fiber: 4 g
Sodium: Moderate
Calcium: High
Conclusion
Mediterranean Eggplant Roll-Ups with Ricotta and Spinach are an elegant, flavorful way to enjoy vegetables and cheese in one dish. They’re tender, creamy, and full of Mediterranean flair, combining roasted eggplant, a rich ricotta-spinach filling, and vibrant tomato sauce. Perfect for weeknight dinners or entertaining guests, these roll-ups are a crowd-pleaser that’s both satisfying and visually stunning.