Name: Eggplant Roll-Ups with Creamy Ricotta and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 2 large eggplants, sliced lengthwise; Salt and pepper, to taste; 2 tbsp olive oil; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 2 cloves garlic, minced; 1 cup marinara sauce; 1/4 cup grated Parmesan

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These Eggplant Roll-Ups with Creamy Ricotta and Spinach are a comforting and satisfying vegetarian dish that brings together tender roasted eggplant, creamy ricotta, fresh spinach, and a rich marinara sauce. Baked until bubbly and golden, they’re perfect for a hearty dinner or a crowd-pleasing side.

Eggplant Roll-Ups with Creamy Ricotta and Spinach

Why You’ll Love This Recipe

I love how this dish transforms humble eggplant into something truly special. The eggplant slices soften beautifully in the oven, making them easy to roll around a luscious spinach and ricotta filling. It’s rich yet light, cheesy without being heavy, and packed with wholesome ingredients. Whether I’m serving it for a meatless Monday or as an elegant dinner-party starter, this recipe always delivers big flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggplants, sliced lengthwise
Salt and pepper to taste
2 tbsp olive oil
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 cloves garlic, minced
1 cup marinara sauce
1/4 cup grated Parmesan

Directions

I start by preheating my oven to 375°F (190°C).
I brush the eggplant slices with olive oil, season them with salt and pepper, and bake them for about 10–12 minutes until they’re soft and pliable.
While the eggplant bakes, I mix together the ricotta cheese, chopped spinach, and minced garlic in a bowl.
Once the eggplant is ready, I spoon the ricotta mixture onto each slice and carefully roll them up.
In a baking dish, I spread a layer of marinara sauce and place the rolls seam-side down.
I top them with grated Parmesan and bake for another 15–20 minutes until everything is heated through and slightly golden on top.
I serve them warm and enjoy every creamy, savory bite.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add a pinch of red pepper flakes to the ricotta filling for a little heat. For a dairy-free version, I use almond ricotta and skip the Parmesan. If I’m craving something heartier, I mix in chopped sautéed mushrooms or cooked lentils with the filling. You can also substitute kale for spinach if that’s what’s in the fridge.

Storage/Reheating

To store leftovers, I place them in an airtight container and refrigerate for up to 3 days. To reheat, I cover the roll-ups with foil and warm them in a 350°F (175°C) oven for about 15 minutes. They can also be microwaved, but I prefer the oven to keep the texture just right.

FAQs

How do I keep the eggplant from being too soggy?

I make sure to bake the slices just until soft, not mushy. Salting the slices before baking can also help draw out moisture.

Can I make this dish ahead of time?

Yes, I often assemble the roll-ups earlier in the day, refrigerate them, and then bake right before dinner.

Can I freeze eggplant roll-ups?

Yes, but I recommend baking them first. Once cooled, I freeze them in a covered dish and reheat directly from frozen at 375°F for 30–35 minutes.

What can I serve with this dish?

I like to serve it with a crisp green salad or some garlic bread for a complete meal.

Can I grill the eggplant instead of baking it?

Absolutely. Grilling adds a delicious smoky flavor. I just make sure the slices are tender enough to roll.

Conclusion

These Eggplant Roll-Ups with Creamy Ricotta and Spinach are one of those go-to recipes I turn to when I want something nourishing, flavorful, and satisfying. They’re simple enough for a weeknight yet elegant enough to impress guests. I love how each bite delivers a blend of roasted eggplant, creamy cheese, and savory marinara.