Eggplant Rollatini with Ricotta & Spinach: A Must-Try!
Delicate, cheesy, and baked to golden perfection, Eggplant Rollatini with Ricotta & Spinach is a must-try vegetarian dish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 eggplants, sliced lengthwise
- 1 tbsp olive oil
- 1 1/2 cups ricotta
- 1 cup spinach, cooked and chopped
- 1/2 cup mozzarella
- 1/4 cup parmesan
- 1 egg
- 2 cups marinara sauce
- Garlic, oregano, basil, salt & pepper
Instructions
- Roast or grill eggplant slices with olive oil, salt, and pepper.
- Mix ricotta, spinach, mozzarella, parmesan, egg, and herbs.
- Spread marinara on the bottom of a dish. Roll filling into each eggplant slice, place seam-down, and cover with more sauce.
- Bake at 190°C (375°F) for 30 minutes until bubbly.
- Garnish with basil and serve hot.
Notes
- Use grilled zucchini instead for a lighter twist
- Add chili flakes for spice
- Serve with garlic bread
Nutrition
- Serving Size: 1 rollatini
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg