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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.

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

Find it online: https://cookedbymaya.com/eggplant-roll-ups-with-creamy-ricotta-and-spinach/