If you’re searching for a dish that feels as comforting as a big, warm hug but looks impressive enough for a special dinner, look no further than Eggplant Rollatini with Ricotta and Spinach. Layers of tender roasted eggplant are wrapped lovingly around a creamy, garlicky ricotta and spinach filling, smothered in marinara and gooey cheese, and baked until bubbly. This recipe brings together the best of Italian flavors and textures, creating a showstopper main course that vegetarians and meat-eaters can both get excited about!
Ingredients You’ll Need
Gathering great ingredients is half the fun and the magic of this recipe. Each component in Eggplant Rollatini with Ricotta and Spinach works together to deliver a perfect balance of savory, cheesy, and fresh flavors, so choose the best you can find for the most mouthwatering results.
- Eggplant: Choose firm, shiny eggplants for slices that bake up tender but hold their shape beautifully.
- Olive Oil: A drizzle brings out rich flavor and helps the eggplant caramelize in the oven.
- Salt & Black Pepper: Just enough seasoning brings vibrance to both the eggplant and the filling.
- Ricotta Cheese: Creamy ricotta is the star of the filling, offering mild, milky richness in each bite.
- Fresh Spinach: Finely chopped, it adds a pop of color and subtle earthy notes that shine through the cheese.
- Shredded Mozzarella Cheese: For both the filling and topping, mozzarella melts into glorious, stretchy goodness.
- Grated Parmesan Cheese: A sprinkle of Parmesan lends salty depth and that signature Italian flavor.
- Garlic Clove: Minced garlic wakes up the filling with a burst of aromatic, savory intensity.
- Dried Oregano: Just a pinch infuses the rollatini with warm, herbal undertones.
- Marinara Sauce: Rich tomato sauce wraps each roll in extra comfort and juiciness.
- Fresh Basil (optional): A scattering of basil to finish brings freshness and a pop of color to your platter.
How to Make Eggplant Rollatini with Ricotta and Spinach
Step 1: Prep the Eggplant
Begin by preheating your oven to 375°F (190°C) to set the scene for a perfect bake. Slice your eggplants lengthwise into 1/4-inch thick planks, then arrange them on a baking sheet. Brush both sides with olive oil and sprinkle with salt and black pepper. Roasting these slices for about 12 to 15 minutes will make them supple enough to roll without falling apart—plus, this brings out their natural sweetness!
Step 2: Make the Ricotta and Spinach Filling
While the eggplant bakes, stir together the heart of Eggplant Rollatini with Ricotta and Spinach: the velvety filling. In a mixing bowl, combine ricotta, the finely chopped fresh spinach, mozzarella, Parmesan, minced garlic, dried oregano, salt, and pepper. Give everything a good mix—what you’re creating is a cheesy, fragrant blend that smells like pure comfort already.
Step 3: Assemble the Rollatini
Let the baked eggplant slices cool just enough to handle. Spread a thin layer of marinara sauce in the bottom of your greased baking dish; this prevents sticking and guarantees each roll stays juicy. Place a heaping spoonful of the ricotta-spinach mixture near the end of each eggplant slice, roll up tightly, and gently nestle each roll seam-side down into the saucy dish.
Step 4: Top and Bake
Spoon the remaining marinara sauce generously over the neatly tucked rolls. Scatter shredded mozzarella over the top—this will bake into that irresistible bubbly crust every rollatini fan dreams of. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until the top is golden and bubbling with cheesy goodness.
Step 5: Serve It Up
Once baked, let your Eggplant Rollatini with Ricotta and Spinach cool for a few minutes so the cheese settles. Sprinkle with freshly torn basil for a burst of fragrance and color, then serve warm for maximum oozy, melty joy.
How to Serve Eggplant Rollatini with Ricotta and Spinach
Garnishes
Don’t underestimate the power of the final flourish! A handful of fresh basil leaves scattered over the hot dish creates a burst of color and a fragrant, summery vibe. You can also add a light dusting of extra Parmesan or a crack of black pepper for an elegant finish that accentuates the classic Italian spirit.
Side Dishes
Eggplant Rollatini with Ricotta and Spinach is lovely on its own, but it truly shines alongside a crisp, lemony salad or a plate of simple roasted vegetables. For a heartier meal, serve with garlic bread or a light pasta tossed in olive oil and herbs—their mild flavors complement the rich filling beautifully without overpowering it.
Creative Ways to Present
If you want to have a little fun with presentation, try arranging the rollatini in a spiral in a round baking dish, or bake individual servings in mini gratin dishes for a dinner party. Serving a single roll atop a swirl of extra marinara on each plate turns every portion into a restaurant-worthy moment!
Make Ahead and Storage
Storing Leftovers
Leftover Eggplant Rollatini with Ricotta and Spinach can be transferred to an airtight container and stored in the refrigerator for up to 3 days. The flavors mingle beautifully as the dish sits, so the next-day leftovers are just as delicious—possibly even more so!
Freezing
If you want to plan ahead, you can assemble the rollatini completely (before baking) and freeze the whole dish tightly wrapped for up to a month. When you’re ready, thaw it overnight in the fridge and bake as usual for a fantastic make-ahead meal that doesn’t feel like a compromise.
Reheating
To reheat, place leftovers in an oven-proof dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes). For quicker meals, popping a portion in the microwave does the trick—just keep an eye out to avoid overheating and drying the cheese filling.
FAQs
Can I prepare Eggplant Rollatini with Ricotta and Spinach in advance?
Absolutely! You can assemble the rollatini a day ahead and store covered in the fridge until you’re ready to bake. This makes it ideal for stress-free entertaining or weeknight meals.
What’s the best way to keep the eggplant slices from getting soggy?
Roasting the eggplant slices until just tender helps them hold their shape without getting mushy. Also, avoid overloading with oil to keep the texture light rather than greasy.
Can I use frozen spinach instead of fresh?
Yes! Just be sure to thaw and squeeze out as much water as possible from frozen spinach before mixing into the cheese filling, to avoid watering down your Eggplant Rollatini with Ricotta and Spinach.
Is there a vegan alternative for this recipe?
You can easily make this vegan-friendly by using plant-based ricotta and mozzarella, and ensuring your marinara sauce is dairy-free. The process stays the same and the results will be completely satisfying!
How can I make this lower in carbs?
The dish is already quite light, but you can reduce carbs further by using part-skim ricotta and mozzarella, and ensuring your marinara sauce doesn’t contain added sugar.
Final Thoughts
Whether you’re serving it for a cozy family dinner or wowing friends at your next gathering, Eggplant Rollatini with Ricotta and Spinach is always a heartfelt favorite. It’s comforting, flavor-packed, and surprisingly simple to make—so grab some fresh eggplants and give it a try soon. Your tablemates will thank you!
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Eggplant Rollatini with Ricotta and Spinach Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious Eggplant Rollatini filled with creamy ricotta and spinach, rolled up and baked to perfection in a flavorful marinara sauce. This vegetarian dish is a comforting and satisfying meal that’s perfect for any occasion.
Ingredients
Eggplant:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 2 tbsp olive oil
- Salt & black pepper, to taste
Ricotta Spinach Filling:
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Assembly:
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare eggplant: Lay eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Bake 12–15 minutes until tender and flexible. Remove and cool slightly.
- Make filling: In a bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, garlic, oregano, salt, and pepper. Mix until well combined.
- Assemble rollatini: Spread a thin layer of marinara sauce in the bottom of the baking dish. Place 1–2 tablespoons of filling at one end of each eggplant slice and roll tightly. Arrange seam-side down in the dish.
- Top & bake: Spoon remaining marinara over the rolls and sprinkle with mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and lightly golden.
- Serve: Garnish with fresh basil and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 16g
