Name: Eggplant Roll-Ups with Creamy Ricotta and Spinach
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Eggplant; Ricotta Cheese; Fresh Spinach; Parmesan Cheese; Mozzarella Cheese; Marinara Sauce; Garlic; Olive Oil; Salt and Pepper; Fresh Basil (optional)

I’ve always had a soft spot for baked dishes that bring comfort to the table without weighing you down, and these Eggplant Roll-Ups with Creamy Ricotta and Spinach are one of my absolute go-to recipes. They’re hearty, satisfying, and packed with flavor, yet feel surprisingly light. The tender roasted eggplant slices act as the perfect wrap for a rich, herby ricotta and spinach filling, all nestled in a cozy bed of marinara sauce and finished with a sprinkle of cheese. It’s like a lighter, low-carb twist on classic lasagna—but just as soul-warming.

What I love most about this dish is how it bridges elegance and ease. Whether I’m hosting a casual dinner or just need something reliable and nourishing for a weeknight, these roll-ups never fail me. They’re meatless, gluten-free, and endlessly versatile. Plus, they’re just plain beautiful when they come out of the oven—all golden, bubbly, and fragrant. Trust me, once you try them, they’ll quickly become a staple in your kitchen too.

Why You’ll Love These Eggplant Roll-Ups with Creamy Ricotta and Spinach

Comfort food made lighter: All the flavor of lasagna, none of the noodles.
Perfect for meal prep: They reheat beautifully, so make a double batch!
Vegetarian-friendly: A great meatless main that satisfies even the carnivores.
Gluten-free goodness: Naturally gluten-free and full of wholesome ingredients.
Crowd-pleasing presentation: They look as good as they taste—perfect for dinner parties.

What Kind of Eggplant Should I Use?

When making these Eggplant Roll-Ups with Creamy Ricotta and Spinach, I always reach for medium to large globe eggplants. They have just the right width and length for slicing into thin, flexible strips that are easy to roll. Smaller eggplants can be tricky because you won’t get enough surface area for the filling, while overly large ones can be seedy and a bit bitter. Look for eggplants with smooth, shiny skin and no bruises. If the eggplant feels heavy for its size and gives just slightly when pressed, it’s ready for action.

If you’re worried about bitterness, you can salt the slices and let them sit for 20–30 minutes before roasting. I sometimes skip this step if the eggplants are young and fresh, but it does help with both flavor and texture.

Options for Substitutions

This recipe is wonderfully flexible, and I’ve tried quite a few variations when I’m working with what I’ve got on hand:

Cheese: Swap ricotta with cottage cheese for a lighter option, or go all-out with goat cheese or a mix of ricotta and mozzarella for added depth.
Greens: Fresh spinach is ideal, but you can easily use kale, Swiss chard, or even arugula. Just make sure to sauté or steam tougher greens first.
Sauce: Marinara is the classic base, but a roasted red pepper sauce or even a creamy tomato basil sauce gives it a delicious twist.
Vegan Option: Use plant-based ricotta and cheese alternatives, and you’ve got a satisfying vegan main course.
Eggplant Swap: Zucchini slices work in place of eggplant—just make sure to roast or grill them first to make them pliable.

This is one of those dishes where you can truly make it your own.

Ingredients for Eggplant Roll-Ups with Creamy Ricotta and Spinach

Eggplant
The star of the dish. You’ll need firm, fresh eggplants to slice, roast, and roll. Their meaty texture makes them the perfect base for this low-carb take on stuffed pasta.
Ricotta Cheese
Creamy, mild, and rich, ricotta adds that soft, comforting texture to the filling. It balances the tanginess of the marinara and pairs beautifully with the spinach.
Fresh Spinach
Spinach adds a boost of nutrition, color, and a slightly earthy flavor to the filling. It also helps to bulk up the dish without adding heaviness.
Parmesan Cheese
Used both in the filling and sprinkled on top, parmesan brings a salty, nutty kick and helps everything brown beautifully.
Mozzarella Cheese
Melted mozzarella on top gives that gooey, cheesy finish we all crave. It makes the dish ultra comforting.
Marinara Sauce
A good marinara is essential—it adds acidity and brightness to balance the creamy filling and roasted eggplant.
Garlic
For sautéing the spinach and adding aromatic depth to the dish. Fresh garlic is best here.
Olive Oil
Used for brushing the eggplant slices before roasting. It also enhances flavor and prevents sticking.
Salt and Pepper
Simple seasoning to bring out the natural flavors of each component.
Fresh Basil (Optional, for garnish)
Adds a fragrant, fresh finish that makes the whole dish feel special and vibrant.

Step 1: Prepare the Eggplant

Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into ¼-inch thick slices. Lay them on a baking sheet lined with parchment paper, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 15–20 minutes, flipping halfway through, until the slices are tender and pliable but not mushy. Let them cool slightly.

Step 2: Make the Ricotta and Spinach Filling

While the eggplant roasts, sauté minced garlic in a bit of olive oil until fragrant. Add fresh spinach and cook until wilted. Let the spinach cool slightly, then chop it roughly and combine it in a bowl with ricotta, grated parmesan, salt, pepper, and a pinch of nutmeg if you’d like. Mix until smooth and creamy.

Step 3: Assemble the Roll-Ups

Spread a thin layer of marinara sauce across the bottom of a baking dish. Place about 2 tablespoons of the ricotta-spinach filling at the wide end of each eggplant slice, then gently roll it up. Arrange each roll seam-side down in the dish over the marinara.

Step 4: Top and Bake

Once all the eggplant rolls are nestled in the baking dish, spoon a bit more marinara over the top, sprinkle generously with mozzarella and a bit more parmesan. Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbling and lightly golden.

Step 5: Finish and Serve

Let the dish cool for a few minutes before serving. Top with torn fresh basil for a burst of color and freshness. Serve warm and enjoy every melty, savory bite.

How Long to Cook the Eggplant Roll-Ups with Creamy Ricotta and Spinach

From start to finish, this dish takes about 45–55 minutes, including prep and baking time.
Here’s a quick breakdown:

Roasting the eggplant slices: 15–20 minutes
Baking the assembled roll-ups: 20–25 minutes at 375°F (190°C)
Cooling before serving: 5–10 minutes

This makes it totally doable on a weeknight, and even better for make-ahead prep.

Tips for Perfect Eggplant Roll-Ups with Creamy Ricotta and Spinach

Slice evenly: Try to keep the eggplant slices around ¼ inch thick—too thin and they tear, too thick and they won’t roll well.
Roast, don’t fry: Roasting the eggplant helps it stay lighter and less oily, while keeping the texture perfect for rolling.
Drain ricotta if needed: If your ricotta is watery, strain it through cheesecloth or a fine sieve for a creamier filling.
Don’t overfill: Just a couple of tablespoons of filling per roll is enough. Overstuffing can cause tearing or messy roll-ups.
Use a flavorful marinara: Since the sauce ties everything together, a good quality (or homemade) marinara makes a big difference.
Fresh basil at the end: Don’t skip this. It adds a fresh note that contrasts beautifully with the richness of the cheese.

Watch Out for These Mistakes While Cooking

Skipping the pre-roast: Raw eggplant won’t bend nicely and can taste bitter. Always roast first to soften and mellow the flavor.
Using watery ricotta: This can lead to soggy roll-ups. Drain it if needed to avoid excess moisture.
Overcrowding the baking dish: Give the roll-ups a little breathing room. If they’re packed too tightly, they’ll steam rather than bake.
Not seasoning each layer: Taste the filling before assembling and add a touch of salt or herbs as needed. Bland filling will make a bland dish.
Undercooking the spinach: If using fresh spinach, make sure to fully wilt it and squeeze out excess liquid to avoid a watery mess inside the rolls.
Too much sauce: While sauce is essential, drowning the roll-ups can cause them to fall apart. Use just enough to coat the bottom and drizzle on top.

What to Serve With Eggplant Roll-Ups with Creamy Ricotta and Spinach

Crusty Garlic Bread

Perfect for soaking up that extra marinara and melted cheese.

Mixed Greens Salad

A light lemon vinaigrette helps cut through the richness of the cheese filling.

Spaghetti Aglio e Olio

If you’re serving this to big eaters, a simple pasta dish on the side won’t hurt.

Roasted Cherry Tomatoes

Sweet, juicy, and just a bit caramelized—great contrast to the savory roll-ups.

A Glass of Red Wine

Something like Chianti or a light Pinot Noir complements the tomato and eggplant beautifully.

Roasted Garlic Mashed Cauliflower

A low-carb side that’s creamy, garlicky, and totally comforting.

Marinated Olives and Artichokes

A great little appetizer or side to keep things Mediterranean.

Lemon-Herb Couscous

Bright, fluffy couscous balances the richness of the roll-ups and adds a nice texture contrast.

Storage Instructions

Eggplant Roll-Ups with Creamy Ricotta and Spinach store beautifully, making them a fantastic make-ahead or leftover meal.

Refrigerator: Let leftovers cool completely, then store in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
Freezer: Assemble the roll-ups (without baking), wrap the dish tightly in foil or plastic wrap, and freeze for up to 2 months. When ready to eat, bake from frozen at 375°F (190°C) for about 40–45 minutes, covered, then uncover for the last 10 minutes to brown the cheese.
Make-Ahead Tip: You can roast the eggplant slices and prepare the ricotta filling up to 2 days ahead. Store separately, then assemble and bake when you’re ready.

Estimated Nutrition (Per Serving – based on 6 servings)

Calories: ~280 kcal
Protein: 14g
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 16g
Fiber: 5g
Sugar: 8g
Cholesterol: 40mg
Sodium: 520mg

These are estimates and can vary based on specific brands or substitutions used, but it gives a solid overview for anyone watching their macros or calorie intake.

Frequently Asked Questions

What’s the best way to slice eggplant for roll-ups?

Use a sharp knife or a mandoline slicer to get even ¼-inch thick slices lengthwise. Uniform thickness helps them cook evenly and makes rolling easier.

Do I need to peel the eggplant?

Nope! The skin helps the slices hold their shape during roasting and rolling. As long as the eggplants are fresh and not overly large, the skin is tender enough to leave on.

Can I use frozen spinach instead of fresh?

Absolutely. Just make sure to thaw and squeeze out all the excess water before mixing it into the ricotta. It’s a great shortcut when fresh isn’t available.

How do I keep the filling from being too wet?

Drain the ricotta if it’s watery, and squeeze the cooked spinach really well. You can also add a spoonful of grated parmesan to help absorb moisture.

Can I assemble these ahead of time?

Yes! You can fully assemble the roll-ups a day ahead and refrigerate them. Just bake when you’re ready to serve. You may need to add an extra 5 minutes to the bake time.

Is this recipe gluten-free?

It is! No pasta, breadcrumbs, or flour here—just eggplant, cheese, greens, and sauce. Just double-check that your marinara sauce doesn’t contain hidden gluten.

Can I add meat to the filling?

Sure! Crumbled cooked Italian sausage or ground turkey can be mixed into the ricotta filling for a protein boost. Just keep the moisture level in check.

What can I do with leftovers?

Besides reheating, leftover roll-ups can be chopped and stirred into cooked pasta or layered into a wrap with greens for a quick lunch. They’re super versatile!

Conclusion

Eggplant Roll-Ups with Creamy Ricotta and Spinach are one of those dishes that feel indulgent but are secretly wholesome and incredibly simple to make. Whether you’re cooking for a cozy dinner at home or serving a crowd, these roll-ups deliver big on flavor, texture, and comfort. I keep coming back to this recipe because it checks every box: it’s nourishing, flexible, beautiful on the plate, and above all—delicious.

You don’t need to be a vegetarian to love them, and you certainly won’t miss the pasta. Try them once, and I have a feeling they’ll become a regular in your dinner rotation too.