Savory Eggplant Roll-Ups with Creamy Ricotta and Spinach

Okay, I have to confess—I’m seriously obsessed with these eggplant roll-ups. They’re like little edible hugs: tender slices of eggplant wrapped around a luscious scoop of spinach and ricotta that just melts in your mouth. I’m talking creamy, herb-packed filling wrapped in slightly smoky, perfectly roasted eggplant. The moment these hit your plate, the smell alone will have you drooling. Plus, they’re deceptively easy to make, so don’t be intimidated. Trust me, once you roll one (or, let’s be honest, a few), you’ll be hooked. Ready to wow your taste buds with something fresh, colorful, and full of savory goodness? Let’s get to it!

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 ½ pounds total), sliced lengthwise into ¼-inch thick slices
• 2 tbsp olive oil, plus extra for brushing
• Salt and freshly ground black pepper, to taste
• 1 ½ cups ricotta cheese
• 1 cup fresh spinach, chopped
• ½ cup grated Parmesan cheese, divided
• 1 large clove garlic, minced
• 1 tsp dried Italian seasoning or oregano
• Fresh basil leaves, for garnish (optional)

For the Sauce / Garnish (optional):

• 1 cup marinara sauce, warmed
• Red pepper flakes, for a little kick (optional)

How I Make It

Step 1:

First, preheat your oven to 400°F. Slice the eggplants lengthwise into about ¼-inch thick strips—aim for uniform thickness so they cook evenly. Lay the slices on a baking sheet, brush both sides lightly with olive oil, and sprinkle generously with salt. This helps draw out moisture and keeps the eggplant from becoming soggy later.

Step 2:

Pop the eggplant slices in the oven and roast for about 12 minutes, flipping halfway through. You want them soft enough to roll but not falling apart—think tender and pliable with browned edges.

Step 3:

While the eggplant roasts, mix together the ricotta, chopped spinach, minced garlic, dried Italian seasoning, half the Parmesan, and a pinch of salt and pepper in a medium bowl. This filling should be creamy with little bursts of green—it smells fantastic!

Step 4:

Once the eggplant slices are cool enough to handle, lay them out flat and spoon a generous tablespoon or so of the ricotta-spinach mixture at one end of each slice. Then gently roll them up, like little burritos, secure side down on a greased baking dish.

Step 5:

Spoon warmed marinara sauce over the roll-ups and sprinkle the remaining Parmesan on top. Pop them back in the oven for about 10 more minutes—this melts all the cheesy goodness together and lets the flavors mingle.

Step 6:

Pull them out and garnish with fresh basil and a dash of red pepper flakes if you’re feeling spicy. Serve warm and watch everyone dig in happily—you might want to double the recipe!

Variations & Tips

• Swap spinach for kale or arugula for a different leafy green vibe.
• Add a handful of chopped sun-dried tomatoes into the ricotta mixture for tang and color.
• Use part-mozzarella with ricotta for an extra melty filling.
• If you don’t have an oven, pan-grill the eggplant slices and then finish under the broiler.
• For a vegan twist, substitute ricotta with tofu blended with lemon juice and nutritional yeast.
• Press and salt eggplant longer if it tastes bitter—it’s a classic fix!

How I Like to Serve It

I love serving these roll-ups as a stunning appetizer for dinner parties or as the centerpiece for a cozy weeknight meal with a simple side salad. They’re perfect with a glass of chilled white wine or a bright, citrusy sparkling water. When summer tomatoes are ripe, the fresh marinara sauce makes them feel even more special!

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat gently in the oven to keep eggplant tender.
• If you want to prep in advance, assemble roll-ups but wait to add sauce until baking day for best texture.

Closing: These eggplant roll-ups always deliver that perfect balance of creamy, savory, and fresh—making them a beloved recipe in my kitchen every time!