These cheesy Eggplant Rolls with Spinach and Ricotta are full of warm, comforting flavors and are incredibly easy to make. This twist on melanzane alla Parmigiana or eggplant Parmesan features delicious ingredients, like fresh ricotta cheese and spinach. Baked eggplant slices are stuffed with ricotta cheese and spinach filling and then baked until golden and piping hot with rich tomato sauce and grated Parmesan. Garnish with fresh basil leaves for a finishing touch. Buon appetito!
Take a shortcut with store-bought tomato sauce, and this simple but sublime combo of eggplants, creamy ricotta filling, and Parmesan cheese can be on the table in just about 40 minutes. Want to adapt this recipe for vegetarians? Swap out Parmigiano-Reggiano cheese for vegetarian Parmesan.
To make the Eggplant Rolls with Spinach and Ricotta, you will need the following ingredients:
Heat the oven to 425 °F.
Brush both sides of the eggplant slices with 2 tablespoons olive oil and arrange them on a large baking sheet.
Bake until tender, turning once, about 15-20 minutes.
In the meantime, place the spinach in a large colander and pour on the boiling water to wilt. Let cool, then squeeze out the excess water.
Mix the spinach with 1 cup ricotta, a grating of nutmeg, and salt and black pepper to taste.
Dollop a spoonful of the ricotta spinach mixture in the center of each eggplant slice and roll up to make a parcel. Lay, seam-side down, in a baking dish. Repeat with the remaining eggplant slices and ricotta spinach filling.
Pour over the tomato sauce. Sprinkle 4 tablespoons breadcrumbs and 4 tablespoons grated Parmesan cheese on top.
Bake for about 20-25 minutes until golden on top.
Serve warm and enjoy!
These Eggplant Rolls with Spinach and Ricotta recipe requires only 10 ingredients and takes just a few steps to make. Made this recipe? Let us know what you think in the comments below!
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