Mediterranean Eggplant Rollatini with Ricotta and Spinach
Eggplant Rollatini is a classic Mediterranean-inspired dish where thin slices of roasted eggplant are filled with creamy ricotta and spinach, then rolled, topped with marinara, and baked with melty cheese. It’s a lighter alternative to pasta-based roll-ups and makes a satisfying main dish for dinner or a special gathering. The combination of roasted eggplant, fresh basil, lemon zest, and gooey cheese creates a dish that’s both comforting and elegant.
Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Ingredients
For the Eggplant Rolls:
2 large eggplants
2 tablespoons extra-virgin olive oil
1 cup whole-milk ricotta cheese
⅔ cup shredded low-moisture part-skim mozzarella cheese, divided
4 tablespoons grated Parmesan cheese, divided
1 large egg
2 tablespoons chopped fresh basil
1 large clove garlic, grated
1 teaspoon grated lemon zest
⅛ teaspoon salt and ground pepper, to taste
2 cups chopped baby spinach
For the Sauce:
1 (24-ounce) jar lower-sodium marinara, divided
Optional:
Cooking spray
Instructions
Prepare the Eggplant:
Preheat oven to 400°F (200°C).
Slice the eggplants lengthwise into ¼-inch thick slices. You should get about 8–10 slices per eggplant.
Lightly brush both sides with olive oil (or spray with cooking spray) and season with a pinch of salt and pepper.
Arrange on a parchment-lined baking sheet and bake for 15–20 minutes, flipping halfway, until softened and pliable. Let cool slightly.
Make the Filling:
In a large bowl, combine ricotta, ½ cup mozzarella, 2 tablespoons Parmesan, egg, basil, garlic, lemon zest, salt, pepper, and chopped spinach. Mix until well blended.
Assemble the Rolls:
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Place 2–3 tablespoons of the ricotta-spinach filling onto the wider end of each eggplant slice. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining slices.
Top and Bake:
Spoon the remaining marinara sauce evenly over the rolls.
Sprinkle with the remaining mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden on top.
Serve:
Let rest for 5 minutes before serving. Garnish with extra basil if desired.
Tips & Variations
Eggplant Prep: If your eggplant is slightly bitter, sprinkle the slices with salt and let them sit for 20–30 minutes, then pat dry before roasting. This draws out excess moisture and mellows the flavor.
Grilling Option: Instead of roasting, you can grill the eggplant slices for a smoky flavor. Just brush lightly with oil and grill 2–3 minutes per side.
Make Ahead: Assemble the rolls up to a day in advance, cover tightly, and refrigerate. When ready to bake, add an extra 10 minutes to the baking time.
Sauce Swap: Use homemade marinara, arrabbiata for some heat, or even a roasted red pepper sauce for a twist.
Cheese Variations: Swap ricotta with cottage cheese for a lighter option, or try a mix of ricotta and feta for a tangy bite.
Add Protein: For a heartier filling, stir in some cooked ground turkey, chicken sausage, or lentils to the ricotta mixture.
Vegan Version: Use dairy-free ricotta and mozzarella alternatives, and skip the egg or replace it with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg).
Extra Veggies: Finely chopped mushrooms, zucchini, or roasted red peppers can be added to the spinach filling for extra flavor and nutrition.
Q&A
Q: Can I make Eggplant Rollatini without egg?
A: Yes. The egg helps bind the ricotta filling, but you can leave it out or use a flax egg (1 tbsp ground flax + 3 tbsp water) if you prefer an egg-free version.
Q: How do I keep the eggplant from tearing when rolling?
A: Make sure the slices are roasted until just soft and pliable. If they’re too undercooked, they’ll break when rolled; too overcooked, they may fall apart.
Q: Can I freeze Eggplant Rollatini?
A: Absolutely. Assemble the rolls, cover tightly, and freeze before baking. When ready to serve, bake straight from frozen, adding 15–20 minutes to the cooking time.
Q: What can I serve with it?
A: A light side salad, garlic bread, or a grain like farro, quinoa, or couscous pairs beautifully with the rich and cheesy rolls.
Q: Is this gluten-free?
A: Yes, as long as your marinara sauce is gluten-free. The recipe uses no breadcrumbs or pasta.
Nutrition
(per serving, based on 6 servings)
Calories: ~280
Protein: 14 g
Carbohydrates: 18 g
Fat: 17 g
Fiber: 6 g
Sodium: 520 mg
Calcium: 220 mg
(Values are approximate and will vary depending on brand of cheese and marinara sauce used.)
Conclusion
Mediterranean Eggplant Rollatini with Ricotta and Spinach is a lighter take on a comfort classic, full of creamy cheese, fresh herbs, and roasted vegetables. It’s hearty enough for a main dish yet elegant enough to serve at a dinner party. With its make-ahead and freezer-friendly options, it’s a versatile recipe to keep in your rotation. Serve it with a crisp salad and crusty bread, and you’ve got a wholesome, Mediterranean-inspired meal that everyone will love.