Description
These Eggplant Roll-Ups with Creamy Ricotta and Spinach are the perfect blend of indulgence and nourishment. This easy recipe is ideal for quick weeknight dinners, impressive dinner parties, or as a healthy vegetarian option. Tender roasted eggplant slices are filled with a creamy, herby ricotta-spinach mixture and baked in rich marinara sauce—perfect for low-carb dinner ideas, gluten-free food ideas, or anyone looking for an easy dinner that feels special.
Ingredients
Eggplant
Ricotta Cheese
Fresh Spinach
Parmesan Cheese
Mozzarella Cheese
Marinara Sauce
Garlic
Olive Oil
Salt and Pepper
Fresh Basil (optional)
Instructions
1. Slice eggplant into 1/4-inch thick strips and roast at 400°F for 15–20 minutes.
2. Sauté garlic and wilt spinach, then chop and mix with ricotta, parmesan, salt, and pepper.
3. Spread marinara sauce in a baking dish.
4. Add 2 tbsp of ricotta-spinach mixture onto each eggplant slice and roll up.
5. Place seam-side down in dish, top with more marinara, mozzarella, and parmesan.
6. Bake at 375°F for 20–25 minutes until bubbly and golden.
7. Cool slightly before serving and top with fresh basil.
Notes
Use a mandoline for evenly sliced eggplant.
Drain ricotta and squeeze spinach to prevent sogginess.
Choose a flavorful marinara to elevate the dish.