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Eggplant Rolls with Spinach & Ricotta

Eggplant Rolls with Spinach & Ricotta

Name: Eggplant Rolls with Spinach & Ricotta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: Eggplants 2; Olive oil 2 tbsp; Fresh spinach 500 g; Ricotta cheese 250 g; Nutmeg; Salt; Black pepper; Tomato sauce 350 g; Breadcrumbs 4 tbsp; Parmesan cheese 4 tbsp

eggplant rollatini

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40m
Serves 4
Easy
425 °F
(1)

Ingredients

	2 Eggplants cut into thin slices lengthwise
	2 tbsp Olive oil
	500 g Fresh spinach 1 lb
	250 g Ricotta cheese 1 cup
	Nutmeg grating
	Salt to taste
	Black pepper to taste
	350 g Tomato sauce 12 oz
	4 tbsp Breadcrumbs fresh
	4 tbsp Parmesan cheese or vegetarian alternative

Nutritional information

376

calories

23g

fat

23g

carbohydrates

20g

protein

10g

fiber

12g

sugar

Cuisine:

Italian Recipes

Ingredients

2 Eggplants
cut into thin slices lengthwise
2 tbsp Olive oil
500 g Fresh spinach
1 lb
250 g Ricotta cheese
1 cup
Nutmeg
grating
Salt
to taste
Black pepper
to taste
350 g Tomato sauce
12 oz
4 tbsp Breadcrumbs
fresh
4 tbsp Parmesan cheese
or vegetarian alternative

Eggplant Rolls with Spinach & Ricotta

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:

Steps to make Eggplant Rolls with Spinach & Ricotta

1	Preheat oven	5
Heat the oven to 425 °F.
2	Prepare eggplant slices	2
Brush both sides of the eggplant slices with 2 tablespoons olive oil and arrange them on a large baking sheet.
3	Bake	15
Bake until tender, turning once, about 15-20 minutes.
4	Prepare spinach	5
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.
5	Prepare filling	3
Mix the spinach with 1 cup ricotta, a grating of nutmeg, and salt and black pepper to taste.
6	Make rolls	4
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.
7	Add tomato sauce, breadcrumbs and cheese	1
Pour over the tomato sauce. Sprinkle 4 tablespoons breadcrumbs and 4 tablespoons grated Parmesan cheese on top.
8	Bake	20
Bake for about 20-25 minutes until golden on top.
9	Serve
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!

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!