Spinach and Ricotta Stuffed Eggplant Roll-Ups

Ingredients

• 2 large eggplants
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped

Instructions

1. Prepare the Eggplant:
Preheat oven to 400°F (200°C). Slice the eggplants lengthwise into thin slices, about 1/4-inch thick. Arrange on a baking sheet, brush lightly with olive oil, and roast for 12–15 minutes, turning once, until softened and flexible.

2. Make the Filling:
While the eggplant cooks, sauté the chopped spinach and minced garlic in a skillet over medium heat for 2–3 minutes, until the spinach wilts. Let it cool slightly. In a bowl, combine spinach, ricotta, Parmesan, Italian seasoning, salt, and black pepper. Mix until creamy and well combined.

3. Roll the Eggplant:
Spread about 1–2 tablespoons of the ricotta mixture over each softened eggplant slice. Carefully roll each slice from one end to the other.

4. Assemble:
Spread about 1 cup of marinara sauce across the bottom of a baking dish. Place the eggplant roll-ups seam-side down in the dish. Spoon the remaining sauce over the top and sprinkle evenly with mozzarella.

5. Bake:
Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.

Serving

Garnish with fresh basil and a little Parmesan before serving. Enjoy warm with a crisp green salad or toasted Italian bread.

Servings: 4
Prep Time: 20 minutes
Cook Time: 35–40 minutes

Tip

For less watery roll-ups, squeeze excess moisture from the cooked spinach before mixing it with the ricotta.