Eggplant Roll-Ups with Creamy Ricotta and Spinach

Why You’ll Love This Recipe

These eggplant roll-ups are comforting, flavorful, and perfect for anyone looking for a low-carb, gluten-free option that doesn’t skimp on taste. The combination of roasted eggplant, creamy ricotta, fresh spinach, and marinara sauce creates a beautiful balance of savory, creamy, and tangy flavors. They’re great as a main course or side dish and are just as delicious when made ahead or reheated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplant, sliced lengthwise into ¼-inch thick strips
• Olive oil
• Salt and black pepper
• Ricotta cheese
• Fresh spinach, chopped (or thawed frozen spinach, well-drained)
• Garlic, minced
• Grated Parmesan cheese
• Egg (to bind the filling)
• Marinara sauce (homemade or store-bought)
• Shredded mozzarella cheese
• Fresh basil or parsley (for garnish)

Directions

1. Preheat and Prep: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Roast the Eggplant: Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheets and roast for 15–20 minutes, flipping once, until tender and lightly browned. Let cool slightly.
3. Prepare the Filling: In a mixing bowl, combine ricotta, spinach, minced garlic, Parmesan, and egg. Season with a pinch of salt and pepper. Mix until smooth and creamy.
4. Assemble the Roll-Ups: Spread a spoonful of the ricotta-spinach mixture onto each eggplant slice, then roll up tightly from the short end.
5. Layer and Bake: Spread a thin layer of marinara sauce in a baking dish. Place the roll-ups seam-side down in the dish. Spoon additional marinara sauce over the top and sprinkle with shredded mozzarella.
6. Bake: Bake for 20–25 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil or parsley before serving.

Servings and timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Variations

• Vegan Version: Use dairy-free ricotta and mozzarella, and replace the egg with a flax egg or omit it.
• Add Herbs: Mix fresh basil, oregano, or thyme into the ricotta mixture for an herbaceous twist.
• Spicy Kick: Add red pepper flakes to the filling or marinara for a bit of heat.
• With Meat: Add cooked ground turkey or sausage to the marinara sauce for a meatier version.
• Different Vegetables: Substitute or combine zucchini slices with the eggplant for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes or microwave until warmed through. This dish also freezes well—assemble the roll-ups in a freezer-safe dish without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45–50 minutes, covered, then uncover and bake until bubbly.

FAQs

Do I need to peel the eggplant?

No, the peel softens when roasted and adds texture, but you can peel it if you prefer a smoother bite.

Can I use store-bought marinara sauce?

Yes, a high-quality store-bought sauce works well and saves time. You can also use homemade if you prefer.

How do I keep the eggplant from being too watery?

Roasting the eggplant slices first helps reduce moisture. You can also salt them beforehand and let them sit for 20 minutes, then pat dry.

Can I prepare this dish ahead of time?

Absolutely. Assemble the roll-ups and refrigerate up to a day in advance. Add cheese and bake before serving.

What can I serve with eggplant roll-ups?

A side salad, garlic bread, or roasted vegetables pair nicely. It can also be served as a side to a protein.

Can I use frozen spinach?

Yes, just make sure it’s thawed and very well-drained to avoid excess moisture in the filling.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just check that your marinara and cheeses are certified gluten-free if needed.

What kind of ricotta should I use?

Whole-milk ricotta offers the creamiest texture, but part-skim works as well.

Can I use zucchini instead of eggplant?

Yes, thinly sliced zucchini can be roasted and used the same way as eggplant.

How do I prevent the roll-ups from falling apart?

Make sure the eggplant is fully cooked and flexible before rolling. Placing them seam-side down and snugly in the baking dish also helps keep them intact.

Conclusion

Eggplant Roll-Ups with Creamy Ricotta and Spinach is a delicious and wholesome dish that delivers comfort without heaviness. With its cheesy filling, hearty marinara sauce, and tender roasted eggplant, it’s the perfect vegetarian main or elegant side dish. Easy to make ahead and endlessly adaptable, it’s a recipe that belongs in your regular rotation.

Eggplant Roll-Ups with Creamy Ricotta and Spinach

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Eggplant Roll-Ups with Creamy Ricotta and Spinach is a wholesome, low-carb dish that features roasted eggplant slices rolled around a rich ricotta-spinach filling, baked in marinara sauce, and topped with melted cheese. A comforting vegetarian alternative to lasagna.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

1. 2 medium eggplants, sliced lengthwise into ¼-inch thick strips
2. 2 tbsp olive oil
3. Salt and black pepper, to taste
4. 1 ½ cups ricotta cheese
5. 2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, well-drained)
6. 2 cloves garlic, minced
7. 1/3 cup grated Parmesan cheese
8. 1 egg
9. 1 ½ cups marinara sauce
10. 1 cup shredded mozzarella cheese
11. Fresh basil or parsley, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

1. Brush eggplant slices with olive oil on both sides and season with salt and pepper. Arrange on baking sheets in a single layer.
2. Roast for 15–20 minutes, flipping halfway through, until tender and lightly browned. Let cool slightly.
3. In a bowl, mix ricotta, spinach, garlic, Parmesan, egg, salt, and pepper until smooth.
4. Spread a spoonful of filling onto each eggplant slice and roll up from the short end.
5. Spread a thin layer of marinara sauce in a baking dish. Place roll-ups seam-side down in the dish. Top with remaining marinara sauce and sprinkle with mozzarella.
6. Bake for 20–25 minutes, until cheese is melted and bubbly. Garnish with fresh basil or parsley and serve warm.

Notes

• Use part-skim ricotta for a lighter filling or whole-milk for extra creaminess.
• Add fresh herbs like basil or oregano to the filling for extra flavor.
• Red pepper flakes can be added to the sauce for a spicy kick.
• Can be assembled ahead and baked just before serving.
• Freeze unbaked roll-ups for up to 2 months; bake from frozen with extended time.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 320
• Sugar: 7g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 85mg