Eggplant Roll-Ups with Creamy Ricotta

Why You’ll Love This Recipe

• Healthy yet indulgent: The combination of nutrient-rich eggplant and spinach with creamy cheeses creates a satisfying meal that's lighter than traditional pasta dishes.

• Packed with Italian flavors: Aromatic herbs like oregano and a hint of nutmeg enhance the savory tomato sauce and cheese filling.

• Perfect for entertaining: These roll-ups make an elegant presentation, ideal for dinner parties or family gatherings.

• Customizable: Easily adapt the recipe to suit dietary preferences, including vegan or gluten-free options.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 eggplants (aubergines)

• 15 oz (400g) canned chopped tomatoes

• 1 shallot

• 2 cloves garlic

• ½ tablespoon tomato paste

• ½ teaspoon oregano

• 1 pinch nutmeg

• 8.5 oz (250g) ricotta cheese

• 8.5 oz (240g) fresh spinach

• 1 ball mozzarella cheese

• 1 tablespoon grated Parmesan

• Salt and pepper, to taste

• 2 tablespoons olive oil

Directions

1. Prepare the Eggplant: Preheat your oven to 180°C (350°F). Slice the tops off the eggplants and cut them lengthwise into ¼-inch thick slices. Arrange the slices on a baking tray lined with parchment paper. Brush both sides with olive oil and bake for 20 minutes, or until tender. Let them cool.

2. Cook the Spinach: In a frying pan, heat ½ tablespoon of olive oil over medium heat. Add the fresh spinach and cook, stirring occasionally, until completely wilted. Remove from heat and set aside to cool. Once cooled, squeeze out excess moisture and chop finely.

3. Make the Tomato Sauce: In the same pan, heat 1 tablespoon of olive oil. Add the chopped shallot and minced garlic, sautéing for 1 minute until fragrant. Add the canned chopped tomatoes and rinse the can with ¼ cup water, pouring it into the pan. Stir in the tomato paste, oregano, salt, and pepper. Simmer for 15 minutes until thickened.

4. Mix the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, chopped spinach, nutmeg, and a pinch of salt and pepper. Mix until well blended.

5. Assemble the Roll-Ups: Place a heaping tablespoon of the ricotta mixture onto the center of each eggplant slice. Roll up tightly and set aside. Repeat until all slices are filled.

6. Arrange and Bake: Spread ¾ of the tomato sauce evenly across the bottom of a baking dish. Arrange the eggplant roll-ups seam-side down on the sauce. Top with the remaining sauce. Tear the mozzarella ball into small pieces and scatter over the roll-ups.

7. Bake: Bake at 180°C (350°F) for 20-25 minutes, or until the mozzarella is melted and golden. Serve hot and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Vegan Version: Substitute the ricotta, mozzarella, and Parmesan with plant-based alternatives to create a vegan-friendly dish.

• Add Protein: Incorporate cooked ground turkey or chicken into the tomato sauce for a heartier meal.

• Herb Infusion: Experiment with fresh herbs like basil or thyme in the filling or sauce for added depth of flavor.

• Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce for a spicier version.

Storage/Reheating

• Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

• Freezing: Assemble the dish without baking, cover tightly, and freeze for up to 2 months. When ready to eat, bake directly from frozen, adding 10-15 minutes to the cooking time.

• Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.

FAQs

What type of eggplant is best for this recipe?

Large globe eggplants are ideal due to their size and shape, which provide ample surface area for rolling.

Can I prepare this dish ahead of time?

Yes, you can assemble the roll-ups up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.

Is it necessary to salt the eggplant slices before baking?

Salting can help reduce bitterness and draw out moisture, but it's optional. If you choose to salt, let the slices sit for 15 minutes, then rinse and pat dry before baking.

Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach can be used as a substitute for fresh spinach.

What can I serve with these eggplant roll-ups?

They pair well with garlic bread, a fresh arugula salad, or a light dessert like sorbet or fruit salad.

How do I prevent the roll-ups from unrolling during baking?

Ensure the eggplant slices are tender and pliable before rolling, and place them seam-side down in the baking dish to keep them secure.

Can I add other vegetables to the filling?

Absolutely! Finely chopped mushrooms, zucchini, or bell peppers can be added to the ricotta mixture for extra flavor and nutrition.

Is this dish gluten-free?

Yes, as long as all ingredients used are certified gluten-free, this dish is naturally gluten-free.

Can I use store-bought tomato sauce?

Certainly. While homemade sauce adds a personal touch, a good-quality store-bought sauce can save time without compromising flavor.

How can I make this dish spicier?

Add a pinch of red pepper flakes to the tomato sauce or sprinkle them over the assembled roll-ups before baking.

Conclusion

Eggplant Roll-Ups with Creamy Ricotta are a delightful fusion of tender eggplant, rich cheeses, and savory tomato sauce. Whether you're seeking a comforting vegetarian meal or an impressive dish for guests, this recipe delivers on flavor and presentation. Enjoy the harmonious blend of textures and tastes in every bite.

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Tender baked eggplant slices are filled with a creamy ricotta and spinach mixture, rolled up in rich tomato sauce, and topped with melted mozzarella and Parmesan for a comforting vegetarian dish.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

2 eggplants (aubergines)

15 oz (400g) canned chopped tomatoes

1 shallot, chopped

2 cloves garlic, minced

½ tablespoon tomato paste

½ teaspoon oregano

1 pinch nutmeg

8.5 oz (250g) ricotta cheese

8.5 oz (240g) fresh spinach

1 ball mozzarella cheese

1 tablespoon grated Parmesan

Salt and pepper, to taste

2 tablespoons olive oil

¼ cup water (to rinse tomato can)

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Instructions

1. Preheat oven to 180°C (350°F). Slice tops off eggplants and cut lengthwise into ¼-inch slices. Arrange on a parchment-lined tray, brush with olive oil, and bake for 20 minutes until tender. Cool slightly.
2. Heat ½ tablespoon olive oil in a pan over medium heat. Add spinach and cook until wilted. Cool, squeeze out moisture, and chop finely.
3. In the same pan, heat 1 tablespoon olive oil. Add shallot and garlic, sauté for 1 minute. Add tomatoes and ¼ cup water. Stir in tomato paste, oregano, salt, and pepper. Simmer for 15 minutes until thickened.
4. In a bowl, combine ricotta, Parmesan, chopped spinach, nutmeg, salt, and pepper. Mix well.
5. Place a tablespoon of ricotta mixture on each eggplant slice. Roll up tightly and set aside.
6. Spread ¾ of the tomato sauce in a baking dish. Place roll-ups seam-side down. Top with remaining sauce and torn mozzarella.
7. Bake at 180°C (350°F) for 20-25 minutes, or until mozzarella is melted and golden. Serve hot.

Notes

• Use globe eggplants for easier rolling.
• Frozen spinach can substitute fresh if thawed and drained.
• Can be assembled up to 24 hours in advance.
• Store leftovers in the fridge for up to 3 days.
• Freeze unbaked roll-ups for up to 2 months.

Nutrition

• Serving Size: ¼ of dish
• Calories: 290
• Sugar: 5g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 40mg