Alright, picture this: golden, aromatic slices of tender eggplant, gently rolled around a dreamy, cheesy ricotta and spinach filling. If you love dishes that feel fancy but are surprisingly easy to whip up, then you’re going to adore these roll-ups. The magic here is all about balancing the eggplant’s silky texture with the creamy, herby filling—plus a splash of marinara that ties everything together with a bright, tangy hug. Also, a quick tip: salting the eggplant beforehand helps tame bitterness and keeps each bite melt-in-your-mouth perfect. Trust me, these little bundles of yum make impressive appetizers or a fabulous weeknight dinner that’ll have everyone asking for seconds.
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
2 medium eggplants (about 1.5 lbs total)
1 teaspoon salt (for salting eggplant)
2 tablespoons olive oil, divided
1 ½ cups ricotta cheese
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
Freshly ground black pepper, to taste
1 teaspoon dried Italian seasoning
1 cup marinara sauce
Fresh basil leaves, for garnish (optional)
How I Make It
Step 1:
First, slice your eggplant lengthwise into about ¼-inch thick strips. Lay them out on a baking sheet and sprinkle both sides with salt. This step pulls out any bitterness and excess moisture, so let them sit for 15 minutes—then gently pat dry with paper towels.
Step 2:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for 2–3 minutes each side until they’re soft and lightly golden. Set aside to cool slightly.
Step 3:
In a medium bowl, combine the ricotta, chopped spinach, Parmesan, minced garlic, egg, Italian seasoning, and a generous pinch of black pepper. This filling should be creamy and well mixed, the spinach adding just a fresh pop of green.
Step 4:
Spread a thin layer of the ricotta filling onto each cooled eggplant slice, then carefully roll them up from the narrower end. Place each roll seam-side down in a baking dish.
Step 5:
Spoon the warm marinara sauce evenly over the roll-ups, drizzle the remaining tablespoon of olive oil on top, and sprinkle a little extra Parmesan if you like.
Step 6:
Bake at 375°F for 15 minutes, until bubbly and heated through. Garnish with fresh basil leaves right before serving for a bright, herbal finish.
Variations & Tips
Try swapping spinach for kale or Swiss chard for a slightly heartier green.
For a vegan twist, use dairy-free ricotta and skip the egg, or add a tablespoon of ground flaxseed mixed with water to bind.
Grill the eggplant slices for a smoky flavor instead of pan-frying.
If your eggplants are watery, pressing them under a weighted plate after salting helps keep roll-ups from getting soggy.
Mix in some finely chopped sun-dried tomatoes or roasted red peppers into the ricotta filling for extra flavor bursts.
How I Like to Serve It
These roll-ups shine best served alongside a simple green salad tossed with lemon vinaigrette or a garlicky pasta. They also make a charming starter for dinner parties or a cozy weekend meal with a glass of crisp white wine. When you want comfort that feels special, this recipe fits the bill perfectly.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven to avoid sogginess.
If you want to prep ahead, make the filling and eggplant slices separately, then assemble just before baking.
Closing: This recipe is one I keep coming back to because it’s a simple way to turn humble ingredients into something truly delicious and comforting every time.
