Baked Eggplant Rollatini with Ricotta and Spinach

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

Tender baked eggplant slices rolled with creamy ricotta and spinach filling, topped with melted mozzarella, perfect for a keto-friendly vegetarian meal. This italian-inspired keto (keto, vegetarian) ready in about 50 minutes pairs ricotta cheese, chopped fresh spinach, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 35 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Brush both sides of 2 medium sliced eggplants with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Arrange eggplant slices on a baking sheet and bake for 15 minutes until softened and slightly golden.
  3. Step 3: While eggplant bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 2 cups chopped fresh spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
  5. Step 5: In a bowl, combine cooked spinach, 1 cup ricotta cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano.
  6. Step 6: Spread about 2 tablespoons of the ricotta-spinach mixture onto each eggplant slice, then roll up tightly and place seam side down in a greased 9x9-inch baking dish.
  7. Step 7: Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan evenly over the rolled eggplants.
  8. Step 8: Bake uncovered for 20 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.

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Frequently asked questions

How long does Baked Eggplant Rollatini with Ricotta and Spinach take to make?

Total time is about 50 minutes (15 min prep + 35 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 Rollatini 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 ricotta cheese from drying out.

Can I substitute ingredients in Baked Eggplant Rollatini 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 Rollatini 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 Rollatini with Ricotta and Spinach keto?

Yes — this recipe is tagged keto, 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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