Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 Eggplants; 2 tbsp Olive Oil; ¾ tsp Salt; 5½ oz Baby Spinach; 15 oz Ricotta; 1 Egg; 1 oz Parmesan; 2 cloves Garlic; ¼ tsp Black Pepper; 2½ cups Tomato Sauce; 5½ oz Mozzarella; 1 Ciabatta

By Eatpace

Roasted eggplant slices wrap a ricotta and spinach filling under marinara and melted mozzarella. Assemble the rolls ahead, then bake them when you're ready for dinner.

Total: 60 min; 20 prep · 40 cook
Serves: 4; Scale it below
Calories: 567; kcal per serving
Protein: 29g; per serving

Plan this dinner Jump to recipe

Eggplant rolls filled with ricotta and spinach, baked in marinara and topped with melted mozzarella.

60 min

Method

7 steps Oven 425°F 20 min prep · 40 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Arrange Eggplant on two parchment-lined sheet pans, brush both sides with Olive Oil, and sprinkle with half the Salt.
Step 2. Roast the eggplant until tender and flexible, about 15 minutes, swapping the pans halfway through. Let cool enough to handle and reduce the oven to 400°F (200°C).
Step 3. Meanwhile, cook Baby Spinach in a covered large skillet over medium heat until wilted, about 3 minutes. Cool briefly, squeeze out the liquid, and chop.
Step 4. Mix the spinach with Ricotta, Eggs, Parmesan, Garlic, Black Pepper, and the rest of the Salt.

Cook

Step 5. Spread half the Tomato Sauce in a baking dish. Divide the filling among the eggplant slices, roll up, and place seam-side down in the dish. Spoon over the rest of the Tomato Sauce and scatter with Mozzarella.
Step 6. Bake uncovered until the sauce bubbles and the cheese melts, about 25 minutes.

Finish & serve

Step 7. Rest the rolls until the filling settles, about 5 minutes, then serve with Ciabatta.

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Tips

Good to know

Squeeze the spinach well so the filling stays thick enough to roll.

Make ahead

Assemble the rolls a day ahead and refrigerate, then bake until bubbling and hot in the center, allowing extra time.

Swap it

Use thawed frozen spinach in place of fresh, squeezing it dry before mixing.

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