Eggplant roll-ups with creamy ricotta and spinach are a light, flavorful twist on traditional baked pasta. Thin slices of eggplant are roasted until tender, then filled with a rich ricotta-spinach mixture and baked in marinara sauce until bubbly and golden. I love how satisfying and comforting this dish is—without feeling heavy.

Why You’ll Love This Recipe

I love this recipe because it gives me all the coziness of lasagna but in a low-carb, veggie-forward form. The eggplant gets tender and slightly smoky in the oven, the ricotta-spinach filling is creamy and herby, and the marinara brings it all together. It’s elegant enough for a dinner party and simple enough for a weeknight dinner. Plus, it’s naturally gluten-free and can be made ahead with ease.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Eggplants (medium-sized, sliced lengthwise)
  • Olive oil
  • Salt and pepper
  • Ricotta cheese
  • Frozen spinach (thawed and squeezed dry)
  • Parmesan cheese (grated)
  • Egg
  • Garlic (minced)
  • Nutmeg (a pinch)
  • Fresh basil or parsley (chopped)
  • Marinara sauce (store-bought or homemade)
  • Mozzarella cheese (shredded, for topping)

Directions

  1. I preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. I slice the eggplants lengthwise into ¼-inch thick strips, brush both sides with olive oil, and season with salt and pepper.
  3. I roast the slices for about 20 minutes, flipping once, until soft and pliable.
  4. While the eggplant is roasting, I mix ricotta, spinach, Parmesan, garlic, egg, nutmeg, and fresh herbs in a bowl until smooth and well combined.
  5. I spread a thin layer of marinara sauce on the bottom of a baking dish.
  6. I place a spoonful of the ricotta mixture on one end of each eggplant slice, roll it up gently, and place seam-side down in the dish.
  7. Once all roll-ups are assembled, I spoon extra marinara sauce over the top and sprinkle with mozzarella.
  8. I bake uncovered at 375°F (190°C) for about 25–30 minutes, until bubbly and golden on top.
  9. I let it rest for 5–10 minutes before serving to let the flavors settle.

Servings and timing

This recipe makes about 4 servings and takes around 50 minutes total: 15 minutes prep, 20 minutes to roast the eggplant, and 25 minutes to bake.

Variations

  • I sometimes add cooked ground turkey or sausage to the marinara for a meaty version.
  • For a dairy-free option, I use almond-based ricotta and skip the mozzarella or use vegan cheese.
  • I’ve used zucchini slices in place of eggplant for a different texture—it works well with the same filling.
  • I mix in chopped artichoke hearts or sun-dried tomatoes to the filling for extra flavor.
  • When I want more herbs, I add a bit of fresh oregano or thyme to the cheese mixture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or microwave until warmed through. These roll-ups also freeze well—I freeze them unbaked or baked, then thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 20–25 minutes until bubbly.

FAQs

Can I prepare this dish ahead of time?

Yes, I assemble everything in advance, cover the dish, and refrigerate it for up to 24 hours before baking.

Do I need to salt the eggplant first?

I usually don’t, since roasting softens the eggplant enough, but if I have time, salting can help reduce bitterness and excess moisture.

Can I use fresh spinach?

Yes, I sauté it briefly to wilt, chop it finely, and let it cool before mixing it into the ricotta.

What kind of ricotta works best?

I use full-fat ricotta for a creamier filling, but part-skim works well too if I want to lighten it up.

Is this dish gluten-free?

Yes, since there’s no pasta or breadcrumbs, this recipe is naturally gluten-free as long as the marinara sauce I use doesn’t contain any hidden gluten.

Conclusion

Eggplant roll-ups with creamy ricotta and spinach are a cozy, satisfying way to enjoy all the flavors of baked Italian dishes without the heaviness. The tender roasted eggplant, creamy filling, and melty cheese topping come together beautifully in each bite. Whether I’m cooking for guests or making a comforting dinner for myself, this dish always delivers comfort and flavor in one delicious pan.

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Eggplant Roll-Ups with Creamy Ricotta and Spinach

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Eggplant Roll-Ups with Creamy Ricotta and Spinach are a delicious, low-carb alternative to baked pasta. Roasted eggplant slices are filled with a rich ricotta-spinach mixture, rolled, and baked in marinara sauce for a comforting and naturally gluten-free Italian-inspired meal.

  • Author: Mayaa
  • Prep Time: 15 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course, Vegetarian
  • Method: Roasted, Baked
  • Cuisine: Italian

Ingredients

  • 2 medium eggplants, sliced lengthwise into ¼-inch strips
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 ½ cups ricotta cheese (full-fat or part-skim)
  • 1 cup frozen spinach, thawed and squeezed dry
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 1 clove garlic, minced
  • Pinch of ground nutmeg
  • 2 tbsp fresh basil or parsley, chopped
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes, flipping halfway through.
  3. In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, nutmeg, and herbs until smooth.
  4. Lower oven to 375°F (190°C). Spread 1/2 cup marinara sauce in a baking dish.
  5. Place 1–2 tablespoons of ricotta mixture on one end of each roasted eggplant slice and roll up.
  6. Arrange roll-ups seam-side down in the dish. Top with remaining marinara and sprinkle with mozzarella.
  7. Bake uncovered for 25–30 minutes until bubbly and golden.
  8. Let rest for 5–10 minutes before serving.

Notes

  • Add cooked ground meat to marinara for a heartier version.
  • Use vegan ricotta and cheese alternatives for a dairy-free option.
  • Zucchini slices can replace eggplant for a texture variation.
  • Stir chopped artichokes or sun-dried tomatoes into the filling for added flavor.
  • Can be assembled ahead and refrigerated before baking.

Nutrition

  • Serving Size: 1 portion
  • Calories: 310
  • Sugar: 7g
  • Sodium: 520mg
  • Fat: 21g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 17g
  • Cholesterol: 80mg

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