Eggplant Roll-Ups: Easy Creamy Ricotta and Spinach Delight
A delicious and easy recipe for Eggplant Roll-Ups filled with creamy ricotta and spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4 inch thick slices.
- Brush the slices with olive oil and sprinkle with salt. Grill or roast until tender.
- In a mixing bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, garlic, salt, and pepper.
- Spread the cheese mixture on each eggplant slice and roll it up.
- Place the rolled eggplants in a baking dish and cover with marinara sauce.
- Bake for 25-30 minutes until bubbly.
Notes
- For a spicier kick, add red pepper flakes to the cheese mixture.
- Can be made ahead of time and stored in the fridge before baking.
Nutrition
- Serving Size: 2 roll-ups
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg