Baked Eggplant Roll-Ups with Ricotta and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked eggplant slices rolled around a creamy ricotta and spinach filling, finished with melted mozzarella for a satisfying keto-friendly appetizer or main. This italian-inspired keto (vegetarian, low carb) ready in about 45 minutes pairs divided olive oil, ricotta cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Brush both sides of 2 medium eggplants sliced lengthwise (1/4-inch thick) with 2 tbsp olive oil and sprinkle with 1/2 tsp salt.
  2. Step 2: Arrange eggplant slices on a baking sheet and roast for 15 minutes until tender and lightly browned.
  3. Step 3: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 2 cups chopped fresh spinach, sautéing for 3-4 minutes until wilted. Remove from heat.
  4. Step 4: In a bowl, combine the sautéed spinach and garlic, 1 cup ricotta cheese, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (optional).
  5. Step 5: Spoon about 2 tbsp filling onto one end of each eggplant slice and roll up tightly. Place seam side down in a greased baking dish.
  6. Step 6: Top each roll-up with shredded 1 cup mozzarella cheese and sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
  7. Step 7: Bake for 15 minutes until cheese is melted and golden. Let cool slightly before serving.

Frequently asked questions

How long does Baked Eggplant Roll-Ups with Ricotta and Spinach take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Eggplant Roll-Ups with Ricotta and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Baked Eggplant Roll-Ups with Ricotta and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Eggplant Roll-Ups with Ricotta and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Eggplant Roll-Ups with Ricotta and Spinach vegetarian?

Yes — this recipe is tagged vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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