Imagine a dish that combines the creamy richness of ricotta, the earthy goodness of spinach, and the melt-in-your-mouth texture of roasted eggplant - all wrapped up in a cheesy, marinara-covered masterpiece. These Eggplant Roll Ups are not just a recipe; they're a culinary adventure that transforms simple ingredients into a restaurant-worthy meal that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 large eggplants
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the eggplants and trim the ends. Slice them lengthwise into thin strips, approximately 1/4 inch thick, using a sharp knife or mandoline slicer.
- Brush each eggplant slice lightly with olive oil and season with salt and pepper. Arrange the slices on the prepared baking sheet in a single layer.
- Roast the eggplant slices in the preheated oven for 10-12 minutes, until they are soft and slightly golden. Remove and let cool for 5 minutes.
- In a medium bowl, mix ricotta cheese with chopped fresh spinach, adding a pinch of salt and pepper for seasoning.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Place a spoonful of the ricotta-spinach mixture at one end of each roasted eggplant slice and carefully roll up.
- Arrange the rolled eggplant pieces seam-side down in the prepared baking dish.
- Pour remaining marinara sauce over the rolls, then sprinkle with mozzarella and Parmesan cheese.
- Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Tips
- Slice eggplant evenly: Use a mandoline slicer or a very sharp knife to create uniform, thin slices that will roll easily and cook consistently.
- Salt and drain eggplant: For extra flavor and to remove excess moisture, sprinkle salt on eggplant slices and let them sit for 10 minutes before roasting.
- Don't overstuff rolls: Use a moderate amount of ricotta-spinach mixture to ensure clean, neat rolls that hold together.
- Room temperature ingredients: Let ricotta and cheeses sit out for 15 minutes before mixing to ensure smooth blending.
- For extra flavor, add minced garlic or fresh herbs like basil or oregano to the ricotta mixture.
- Make ahead tip: You can prepare the roll-ups a day in advance and refrigerate, then bake when ready to serve.
- Garnish with fresh basil or parsley just before serving to add a pop of color and fresh flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
