Baked Eggplant Rolls Stuffed with Ricotta and Spinach
Tender baked eggplant slices rolled around a creamy spinach and ricotta filling, topped with marinara and melted mozzarella. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs divided olive oil, divided salt, divided black pepper 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Eggplant Rolls Stuffed with Ricotta and Spinach take to make?
Total time is about 55 minutes (20 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 Rolls Stuffed 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 Rolls Stuffed 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 Rolls Stuffed 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 Rolls Stuffed with Ricotta and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
