Eggplant Rollatini With Spinach

Eggplant Rollatini with Spinach is a delectable and low-carb meal. It is stuffed with spinach and ricotta cheese and topped with marinara and mozzarella cheese. This is my favorite way to eat eggplant in the summer. It’s indulgent, low-carb, plant-based comfort food at its finest, but without the breading or frying. So delicious and superior to most eggplant dishes. Personally, I would always choose a meal like this one instead of some random restaurant where food is usually fried and high in calories. Additionally, baked eggplant with parmesan and spinach may also appeal to you.

I recommend that you use a mandolin rather than a knife to slice the eggplant thinly. That way you will get a uniform, even strips. Use two medium eggplants to ensure that the slices are all the same size, and reserve the odd-sized pieces for another recipe (chop it up and simmer it in marinara for a delicious Eggplant and Tomato Sauce). However, if you want to use a single huge one and don’t mind your rolls coming out in a variety of sizes, go ahead. Because this recipe takes a little longer to prepare, it’s ideal for weekend cooking. This can be kept in the refrigerator overnight until ready to bake.

You can either prepare this ahead of time and freeze it or bake it and freeze the leftovers. To reheat, place it in the oven, foil-wrapped, at 350°F until cooked through.

Ingredients For Eggplant Rollatini With Spinach

  • 2 medium Italian eggplants, cut into 10 (1/4-inch thick) slices lengthwise (21 oz total when sliced)
  • Salt and fresh black pepper
  • One and a half cups of marinara sauce (quick to make)
  • A single huge egg
  • Half cup of ricotta cheese (partially skimmed)
  • Half cup of Pecorino Romano shredded cheese, plus extra for serving
  • 8 oz. of frozen spinach, thawed and pressed well
  • 1 minced garlic clove
  • 1 cup pof art-skim mozzarella, shredded

Directions for the Recipe

  • 1st step – Cut the eggplants in half and remove the two ends. Cut the eggplants lengthwise into 1/4-inch thick slices, making a total of 10 slices that are roughly the same size. A mandolin is the best instrument for this.
  • 2nd step – To help eliminate extra moisture and bitterness from the eggplants, sprinkle them with kosher salt. Allow for a 10 to 15-minute rest period. Using a towel, pat dry.
  • 3rd step – Preheat the oven to 400 degrees Fahrenheit. Season the eggplant with a little extra salt and pepper, then spread it out on two baking pans lined with parchment paper. Cover securely with foil and bake for 8 to 10 minutes, or until eggplant is tender and malleable but not totally cooked.
  • 4th step – Spread 1/4 cup of marinara sauce In the bottom of a 13 x 9-inch baking dish.
  • 5th step – In a medium mixing bowl, whisk together an egg, ricotta, Pecorino Romano, spinach, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • 6th step – Using paper towels, pat the eggplant dry. Distribute the ricotta-spinach mixture evenly (approximately 2 generous teaspoons per eggplant slice) and spread to cover one end of each eggplant slice. Roll up slices starting at the short end and place them seam side down in the prepared dish. Cover securely with foil and top with the leftover marinara sauce and mozzarella cheese.
  • 7th step – Bake for about 60 minutes, or until the eggplant is extremely soft. Remove from the oven and set aside to cool for 5 minutes before serving with more Pecorino Romano, if desired. I’d like to point out that this dish can be prepared in the OTG oven as well.

My Tips

Cut the eggplant into uniform slices so that they cook evenly, and do not cut them thicker than 1cm otherwise they will be difficult to cook.  As much liquid as possible should be squeezed out of the spinach. An excellent melting cheese may be added to the rollatini. Because mozzarella has a mild flavor. Before serving, just let the entrée sit for a few minutes.

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