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Spinach ricotta eggplant rollatini: A tasty delight!

Spinach ricotta eggplant rollatini
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A delicious and comforting dish featuring eggplant slices rolled with a flavorful spinach and ricotta filling, baked in marinara sauce and topped with melted cheese.

Ingredients

Scale
  • 2 large eggplants, sliced lengthwise
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Fresh basil, chopped

Instructions

  1. Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil, season with salt and pepper, and roast for 12–15 minutes until tender and flexible.
  2. Sauté the garlic in a little olive oil, then add the spinach and cook until wilted. Let cool slightly.
  3. In a bowl, combine the spinach, ricotta, half of the mozzarella, half of the Parmesan, and Italian seasoning.
  4. Spoon the filling onto each eggplant slice and roll up tightly.
  5. Spread the marinara sauce in a baking dish and arrange the rollatini seam-side down.
  6. Top with the remaining mozzarella and Parmesan cheese, then spoon a little extra marinara over each roll.
  7. Bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.
  8. Garnish with fresh chopped basil and serve warm with garlic bread or a fresh green salad.

Notes

  • Adjust the amount of cheese according to your preference.
  • For a lower-carb version, you can substitute eggplant slices with zucchini.
  • Make-ahead: You can prepare the rollatini in advance and refrigerate before baking.

Nutrition

Find it online: https://www.homeydishes.com/spinach-ricotta-eggplant-rollatini-recipe/