This cheesy, Spinach Eggplant Rollatini is baked to perfection. It's filled with ricotta and spinach, baked in marinara, and topped with shredded mozzarella.

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Why You'll Love This Recipe
This is a great way to use all those garden-fresh and farmers market eggplants. This low-carb dish will have you asking for seconds! If you love eggplant, you may also want to try this Crispy Baked Eggplant with Cherry Tomatoes.
Ingredients
- Eggplant: One large eggplant, cut lengthwise in ¼" thick slices. For best flavor, select one that is slightly firm with smooth and shiny skin. You could also use two smaller eggplants. Eggplant is best when used within a few days.
- Ricotta: Just one cup of ricotta. You can use either whole milk or part-skim. I like the Calabro brand because of it's thick and creamy texture.
- Spinach: Two cups of baby spinach, packed.
- Mozzarella: What's a baked italian dish without mozzarella! You need ½ cup plus 2 tablespoons of shredded mozzarella.
- Parmesan: One tablespoon of grated Parmesan cheese to add some tangy flavor to the ricotta filling.
- Marinara: Just 1 ¼ cup of marinara.
- Egg: One egg to bind together the cheese.
- Seasonings: You need ⅛ teaspoon garlic powder. Salt and pepper to taste.
- Fresh Basil: Top with fresh basil for serving.

How to Make Eggplant Rollatini
These eggplant ricotta rolls are easy to make, but they do take a little while so be sure to plan accordingly! They're definitely well worth it.
Prepare the Eggplant
- Preheat the oven to 400°F.
- Cut the ends off the eggplant, then slice lengthwise into ¼" thick slices. You should get about 8 slices. Lay them out on a clean dish towel or a few paper towels. Sprinkle with salt and let sit 20-30 minutes. This will draw out the excess moisture and bitterness from the eggplant. Larger eggplants are typically more bitter than smaller ones, so if you are using a large one, don't skip this step.
- Pat eggplant dry and wipe off excess moisture and salt. Lay slices out on 2 parchment lined baking sheets. Season with a little salt and pepper. Lightly spray with olive oil. Bake for 8-10 minutes or until they're tender enough to roll. Let cool 2-3 minutes before assembling the rollatini.
Prepare the Spinach Ricotta Filling
While the salted eggplant is sitting to draw out the moisture, prepare the filling.
- Roughly chop the baby spinach. In a large skillet heat a drizzle of olive oil over medium-low heat. Add the spinach and cook, stirring, until it starts to wilt. Put the cooked spinach in a small bowl and set aside to cool.
- In a medium bowl, add the ricotta, parmesan, egg, 2 tablespoons mozzarella, garlic powder, and salt and pepper to taste. Set aside.
- Using a cheese cloth or paper towels, squeeze the liquid out of the chopped spinach. Add the spinach to the ricotta mixture and stir to combine.
Assemble the Baked Eggplant Rollatini
- Spread ½ cup of marinara on the bottom of an 8x8 baking dish. Set aside.
- Divide the ricotta mixture among the eggplant slices, spreading evenly over each slice. Starting at the shorter end, roll carefully then place seem side down in the baking dish.
- Top rolls with remaining marinara, and half cup of shredded mozzarella. Cover baking dish with foil.
- Bake for 35-40 minutes or until sauce is bubbly and eggplant is tender. Remove foil for last 5 minutes of baking to be sure the mozzarella is melted. Let cool 5 minutes, then top with fresh basil for serving.

More Summer Recipes
Love fresh summer fruits and vegetables? You may enjoy some of these other summer recipes.
- Peach and Heirloom Tomato Caprese with Prosciutto
- Baked Zucchini Chips with Sriracha Aioli
- Cherry Tomato and Chicken Sausage Pasta
- Strawberry Peach Galette
- Easy Strawberry Shortcake

Eggplant Rollatini with Spinach
- Prep Time: 40 minutes
- Eggplant Cook Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2-3 servings 1x
- Category: Main Dishes
- Method: Bake
- Cuisine: American
Description
This cheesy Spinach Eggplant Rollatini is baked to perfection. It's filled with ricotta and spinach, baked in marinara sauce, and topped with shredded mozzarella. This is a great way to use all those garden-fresh and farmers market eggplants. This low-carb dish will have you asking for seconds!
Ingredients
- 1 large eggplant, cut lengthwise into ¼ inch slices (about 8 slices)
- 2 cups baby spinach, packed
- 1 cup part-skim ricotta cheese
- 1 tablespoon grated parmesan cheese
- 1 large egg
- 2 tablespoons + ½ cup shredded mozzarella cheese
- ⅛ teaspoon garlic powder
- salt and pepper to taste
- 1 ¼ cup marinara
Instructions
Prepare the Eggplant
- Lay eggplant slices out on a clean dish towel or a few paper towels. Sprinkle with salt and let sit 20-30 minutes to draw out excess moisture and bitterness. While this sits, prepare the Spinach Ricotta Filling.
- Preheat the oven to 400°F.
- Pat eggplant dry and wipe off excess moisture and salt. Lay slice out on 2 parchment-lined baking sheets. Season with a little salt and pepper. Lightly spray with olive oil. Bake for 8-10 minutes or until they're tender enough to roll. Let cool 2-3 minutes before assembling the rollatini.
Prepare the Spinach Ricotta Filling
- Roughly chop the baby spinach. In a large skillet, heat a drizzle of olive oil over medium-low heat. Add the spinach and cook, stirring, until it starts to wilt. Put the cooked spinach in a small bowl and set aside to cool.
- In a medium bowl, add the ricotta, parmesan, egg, 2 tablespoons mozzarella, and garlic powder. Season with salt and pepper to taste. Set aside.
- Using paper towels or a cheese cloth, squeeze the liquid out of the chopped spinach. Add the spinach to the ricotta mixture and stir to combine.
Assemble and Bake the Eggplant Rollatini
- Spread ½ cup marinara on the bottom of an 8x8 baking dish. Set aside.
- Divide the ricotta mixture among the eggplant slices, spreading evenly over each slice. Starting at the shorter end, roll carefully then place seam side down in the baking dish.
- Top rolls with remaining marinara, and half cup of shredded mozzarella. Cover baking dish with foil.
- Bake for 35-40 minutes or until sauce is bubbly and eggplant is tender. Remove foil for last 5 minutes of backing to be sure the mozzarella is melted.
- Let cool 5 minutes, then top with fresh basil for serving.
Notes
You can use 2 smaller eggplants if you don't have a large one.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 12.5 g
- Sodium: 970.6 mg
- Fat: 10.8 g
- Saturated Fat: 5.2 g
- Carbohydrates: 24.8 g
- Fiber: 8.3 g
- Protein: 22 g
- Cholesterol: 94.4 mg
Keywords: eggplant, eggplant rollatini, italian, dinner
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