Baked Eggplant Rolls Stuffed with Ricotta and Spinach

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baked eggplant slices rolled around a creamy spinach and ricotta filling, topped with marinara and melted mozzarella. This Italian-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, olive oil, salt 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: 20 min Cook: 35 min Serves 4 Italian cuisine 280 cal/serving

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Ingredients

1 large (about 1 lb), sliced lengthwise into 1/4-inch thick slices eggplant
3 tbsp, divided olive oil
1 tsp, divided salt
1/2 tsp, divided black pepper
4 cups, chopped fresh spinach
1 cup ricotta cheese
1/4 cup, grated parmesan cheese
2, minced garlic cloves
1 cup marinara sauce
1 cup, shredded mozzarella cheese
1/4 cup, chopped fresh basil leaves

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Instructions

Step 1: Preheat oven to 400°F. Arrange 1 large sliced eggplant on a baking sheet, brush both sides with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 15 minutes until tender and slightly golden. Remove and let cool.
Step 2: While eggplant bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 4 cups chopped spinach, sautéing for 3 minutes until wilted. Remove from heat and let cool.
Step 3: In a bowl, mix sautéed spinach and garlic with 1 cup ricotta cheese, 1/4 cup grated parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
Step 4: Spread 1 tbsp marinara sauce evenly in the bottom of a 9x9-inch baking dish. Lay 1 eggplant slice flat, spoon 2 tbsp ricotta-spinach mixture on one end, and roll tightly. Place seam side down in the dish. Repeat with all slices.
Step 5: Pour remaining 3/4 cup marinara sauce over the rolls and sprinkle 1 cup shredded mozzarella evenly on top.
Step 6: Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh basil before serving.