Eggplant Rollatini with Ricotta and Spinach
Description:
Eggplant Rollatini is a classic Italian-inspired dish featuring tender slices of roasted eggplant rolled around a creamy ricotta and spinach filling. Baked in a rich tomato sauce and topped with melted mozzarella and parmesan, it’s a comforting, vegetarian-friendly main dish that’s elegant enough for guests yet simple enough for a weeknight dinner. The flavors are rich but balanced, with the slight earthiness of eggplant complemented by the creamy, cheesy filling.
Servings:
4–6
Prep Time:
25 minutes
Cook Time:
35–40 minutes
Total Time:
60–65 minutes
Ingredients:
For the Eggplant:
2 large eggplants, sliced lengthwise into ¼-inch thick slices
2 tbsp olive oil
Salt and pepper, to taste
For the Filling:
1 ½ cups ricotta cheese
1 cup fresh spinach, chopped
¼ cup grated Parmesan cheese
1 large egg
1 tsp garlic, minced
½ tsp dried Italian herbs (oregano, basil, thyme)
Salt and pepper, to taste
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
1 tsp olive oil
1 clove garlic, minced
½ tsp crushed red pepper flakes (optional)
For the Topping:
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Fresh basil leaves for garnish
Directions:
Step 1: Roast the Eggplant
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 season with salt and pepper.
Roast for 15–20 minutes, flipping halfway through, until soft and lightly golden. Remove from oven and let cool slightly.
Step 2: Prepare the Filling
In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg, garlic, Italian herbs, salt, and pepper. Mix until smooth.
Step 3: Prepare the Sauce
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
Add marinara sauce and red pepper flakes (if using). Simmer for 5–7 minutes. Set aside.
Step 4: Assemble the Rollatini
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Place a roasted eggplant slice on a flat surface. Spoon 1–2 tablespoons of ricotta-spinach mixture onto one end and roll tightly.
Place each roll seam-side down in the baking dish. Repeat with remaining slices.
Pour remaining tomato sauce over the rolls. Sprinkle mozzarella and Parmesan on top.
Step 5: Bake
Cover with foil and bake at 375°F (190°C) for 20 minutes.
Remove foil and bake for an additional 10–15 minutes, until cheese is bubbly and lightly golden.
Step 6: Serve
Garnish with fresh basil leaves. Serve warm with a side of garlic bread or a light salad.
Tips & Variations:
Make Ahead: Assemble the rolls a day ahead and refrigerate; bake just before serving.
Low-Carb Version: Use zucchini instead of eggplant.
Extra Creamy: Mix 2 tbsp cream cheese into the ricotta filling.
Spicy Kick: Add a pinch of cayenne pepper to the filling for subtle heat.
Common Questions:
Q1: Can I freeze Eggplant Rollatini?
A: Yes! Assemble and bake the rolls, then let cool completely. Wrap tightly and freeze up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q2: Can I make it vegan?
A: Absolutely. Use vegan ricotta and omit the egg. Substitute mozzarella with a plant-based shredded cheese.
Q3: Do I need to salt the eggplant before roasting?
A: Optional, but salting helps reduce moisture and bitterness. Let salted slices sit 15–20 minutes, then pat dry.
Q4: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water before mixing into the ricotta filling.
This dish is creamy, cheesy, and elegant, perfect for impressing at dinner parties or a cozy vegetarian meal