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Eggplant Roll-Ups with Creamy Ricotta and Spinach

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These vegetarian eggplant roll-ups are filled with creamy ricotta and spinach, baked in a simple tomato sauce for a comforting Italian-inspired meal.

Ingredients

Scale
  • 2 medium eggplants (aubergines)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 15 oz (400g) canned chopped tomatoes
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ tablespoon tomato paste
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and season with salt and pepper.
  3. Grill or pan-fry eggplant slices for 2-3 minutes per side until lightly browned and tender. Set aside.
  4. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallot and garlic, cook until softened, about 2 minutes.
  5. Add canned chopped tomatoes and tomato paste. Simmer for 10 minutes, then season with salt and pepper.
  6. In a bowl, combine ricotta, chopped spinach, Parmesan, egg, oregano, and red pepper flakes. Mix well.
  7. Spread a thin layer of tomato sauce in a baking dish.
  8. Place a spoonful of ricotta mixture at one end of each eggplant slice and roll up tightly. Place seam-side down in the baking dish.
  9. Pour remaining tomato sauce over the roll-ups. Sprinkle with additional Parmesan if desired.
  10. Bake for 20-25 minutes until bubbly and golden. Garnish with fresh basil before serving.

Nutrition

Find it online: https://cheerychop.com/eggplant-roll-ups-ricotta-spinach/