Baked Eggplant Roulades with Ricotta and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Thinly sliced eggplant baked until tender and rolled with a creamy ricotta and spinach filling, drizzled with olive oil and herbs for a satisfying keto-friendly dish. This mediterranean-inspired keto (keto, vegetarian) ready in about 40 minutes pairs large (about 12 oz) eggplant, whole milk ricotta cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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: 25 min Serves 3 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a mandoline or sharp knife, slice 1 large eggplant lengthwise into 1/4-inch thick strips.
  2. Step 2: Arrange eggplant slices on a baking sheet lined with parchment paper, brush both sides with 1 tbsp extra virgin olive oil, and sprinkle with 1/4 tsp salt. Bake for 15 minutes until tender and slightly golden.
  3. Step 3: Meanwhile, in a bowl combine 1/2 cup whole milk ricotta cheese, 1 cup chopped fresh spinach, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp grated Parmesan cheese until well mixed.
  4. Step 4: Remove eggplant slices from oven and let cool slightly. Spoon about 1 tbsp of the ricotta-spinach filling onto one end of each slice and roll tightly.
  5. Step 5: Place roulades seam-side down on the baking sheet, drizzle with remaining 1 tbsp olive oil, and sprinkle 1 tsp dried oregano over top.
  6. Step 6: Bake for an additional 10 minutes until heated through and edges are lightly crisp. Serve warm.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Roulades 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 large (about 12 oz) eggplant from drying out.

Can I substitute ingredients in Baked Eggplant Roulades 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 Roulades with Ricotta and Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Roulades 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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