Spinach-Stuffed Eggplant Rollatini Recipe

This cheesy Spinach Eggplant Rollatini bakes up golden and comforting. Thin slices of roasted eggplant are filled with a creamy ricotta and spinach mixture, simmered briefly in marinara, then finished with melted mozzarella for a satisfying low-carb main dish.

Why You’ll Love This Recipe

This recipe is a delicious way to use garden-fresh or farmers market eggplants. The combination of ricotta and spinach wrapped in tender roasted eggplant creates a rich, comforting dish that still feels light. It’s simple to prepare, great for company, and makes a flavorful low-carb alternative to pasta-based casseroles.

Ingredients

• Eggplant: One large eggplant, sliced lengthwise into 1/4″ thick slices (about 8 slices). Choose a firm eggplant with smooth, glossy skin. Two smaller eggplants can be used instead of one large.
• Ricotta: 1 cup ricotta cheese (whole milk or part-skim).
• Spinach: 2 cups packed baby spinach, roughly chopped.
• Mozzarella: 1/2 cup plus 2 tablespoons shredded mozzarella.
• Parmesan: 1 tablespoon grated Parmesan for the filling.
• Marinara: 1 1/4 cups marinara sauce.
• Egg: 1 large egg to bind the filling.
• Seasonings: 1/8 teaspoon garlic powder, plus salt and pepper to taste.
• Fresh basil: Leaves for garnish when serving.

How to Make Eggplant Rollatini

These rollatini are straightforward to assemble. Allow time for the eggplant to release excess moisture and for the filling to cool slightly before rolling.

Prepare the Eggplant

1. Preheat the oven to 400°F (200°C).
2. Trim the ends of the eggplant and slice lengthwise into 1/4″ thick slices. Arrange the slices on a clean dish towel or paper towels, sprinkle lightly with salt, and let sit 20–30 minutes to draw out moisture and any bitterness. This step is especially helpful for larger eggplants.
3. Pat the slices dry to remove excess moisture and salt. Place them on two parchment-lined baking sheets, season with a little salt and pepper, and lightly spray or brush with olive oil. Roast 8–10 minutes, until tender and pliable enough to roll. Let cool 2–3 minutes before assembling.

Prepare the Spinach Ricotta Filling

Make the filling while the eggplant is resting to save time.

1. Roughly chop the baby spinach. In a skillet, warm a drizzle of olive oil over medium-low heat, add the spinach, and cook, stirring, until wilted. Transfer to a small bowl and let cool.
2. In a medium bowl, combine the ricotta, grated Parmesan, egg, 2 tablespoons of shredded mozzarella, garlic powder, and salt and pepper to taste.
3. Wring excess liquid from the cooled spinach using a clean towel or paper towels, then stir the spinach into the ricotta mixture until evenly combined.

Assemble the Baked Eggplant Rollatini

1. Spoon 1/2 cup marinara into the bottom of an 8×8-inch baking dish and spread into an even layer.
2. Divide the ricotta-spinach mixture evenly among the eggplant slices. Spread a thin layer of filling onto each slice, then roll from the short end and place the rolls seam-side down in the prepared dish.
3. Top the rolls with the remaining marinara and sprinkle with the remaining 1/2 cup shredded mozzarella. Cover the dish with foil.
4. Bake 35–40 minutes, until the sauce is bubbly and the eggplant is tender. Remove the foil for the last 5 minutes to allow the mozzarella to brown and fully melt.
5. Let the dish rest about 5 minutes before serving, then garnish with fresh basil leaves.

More Summer Recipes

If you enjoy fresh summer produce, try other simple recipes that highlight seasonal fruits and vegetables. This rollatini pairs well with a crisp salad or crusty bread.

• Peach and Heirloom Tomato Caprese with Prosciutto
• Baked Zucchini Chips with Sriracha Aioli
• Cherry Tomato and Chicken Sausage Pasta
• Strawberry Peach Galette
• Easy Strawberry Shortcake

---

---

---

---

---