Go Back
Ingredients for ricotta and spinach stuffed eggplant rolls

Creamy Ricotta & Spinach Stuffed Eggplant Rolls Bake

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings: 5
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 Large eggplants
  • 3 tbsp Extra virgin olive oil
  • 15 oz Ricotta cheese
  • 2 cups Fresh spinach chopped
  • 1/2 cup Parmesan cheese grated
  • 1 cup Mozzarella cheese shredded
  • 2 cups Marinara sauce
  • 1 Egg
  • 2 Cloves garlic minced
  • Salt & Pepper to taste
  • Fresh basil for garnish

Method
 

  1. Preheat oven to 400°F. Slice eggplant into 1/4" planks. Salt and rest for 15 mins.
  2. Pat dry eggplant and brush with oil. Roast for 10-12 mins until soft. Lower oven to 375°F.
  3. Mix ricotta, spinach, garlic, parmesan, and egg in a bowl. Season with salt/pepper.
  4. Spread 1/2 cup marinara in a baking dish.
  5. Roll 1.5 tbsp of filling into each eggplant slice. Place in dish seam-side down.
  6. Top with remaining sauce and mozzarella.
  7. Bake for 25 mins until bubbly. Garnish with basil.

Notes

  • Eggplant Selection: Use medium-to-large Globe or Italian eggplants. They have the widest surface area, which makes rolling much easier than thinner varieties.
  • Moisture Control: Do not skip the salting and resting phase. This prevents the eggplant from absorbing too much oil and keeps the final bake from becoming watery.
  • Slicing Tip: Use a mandoline slicer for perfectly uniform 1/4-inch planks. If slicing by hand, ensure they are even so they roast and roll consistently.
  • Make-Ahead: You can prep the ricotta filling up to 2 days in advance. Store it in an airtight container in the fridge to let the garlic and herb flavors intensify.
  • Serving Size: A standard serving is 2 to 3 rolls, depending on the size of the eggplant.
  • Storage: Leftovers keep well in the refrigerator for up to 4 days. Reheat in the oven at 350°F to maintain the texture of the cheese.