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
Instructions
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil, season with salt and pepper, and bake for 10–12 minutes until soft and pliable.
- In a bowl, mix ricotta cheese, chopped spinach, and minced garlic.
- Spoon the ricotta mixture onto each eggplant slice and roll them up.
- Spread marinara sauce in the bottom of a baking dish and place the rolls seam-side down.
- Top with grated Parmesan and bake for 15–20 minutes until bubbly and golden.
- Serve warm and enjoy.
Notes
- Add red pepper flakes to the filling for a spicy kick.
- Use almond ricotta and omit Parmesan for a dairy-free version.
- Mix in sautéed mushrooms or lentils for a heartier dish.
- Kale can be used in place of spinach.
- Grill the eggplant for a smoky flavor alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg
