Eggplant Roll-Ups with Creamy Ricotta and Spinach are pure comfort in a baking dish. As they bubble away in the oven, the scent of roasted eggplant mingles with tangy tomato sauce and melty mozzarella, filling the kitchen with irresistible warmth. If you’ve been craving a satisfying vegetarian main that’s hearty, beautiful, and perfect for sharing, this is the recipe to bookmark right now.
Whether you’re cooking for family, prepping ahead for a dinner party, or simply looking for a way to make weeknight meals feel special, this dish delivers. The delicate eggplant slices cradle a rich ricotta-spinach filling, all nestled under a blanket of fresh tomato sauce and molten cheese. It’s indulgent yet wholesome, making it just as welcome on a holiday table as it is on a Wednesday night.
If eggplant is your love language, you’ll also adore my Cottage Cheese Eggplant Parmesan for a lighter twist, or the rustic Eggplant Parmigiana Recipe that stays true to Italian tradition.
The Story Behind These Eggplant Roll-Ups
My love affair with this dish started years ago when I stumbled upon an Italian trattoria in a quiet corner of Rome. The chef, an elderly woman with a warm smile, served me something she called “Involtini di Melanzane.” The eggplant was silky, the ricotta creamy, and the sauce bright and balanced. I knew I had to recreate it back home.
Back in my own kitchen, I started experimenting. I roasted the eggplant instead of frying it for a lighter touch. I added fresh spinach to the ricotta for color and nutrition. And instead of a long-simmered ragù, I used a quick, vibrant tomato sauce that comes together in minutes. The result? A dish that’s weeknight-friendly but still feels like a labor of love.
What makes these roll-ups special is their versatility. They’re naturally vegetarian, gluten-free, and easy to adapt. You can prepare them ahead, reheat beautifully, and even serve them at room temperature for a summer buffet. Much like my Elegant Ricotta and Spinach Quiche, it’s the kind of recipe that works for brunch, lunch, or dinner without missing a beat.
And because the filling shares the same creamy heart as my Lemon Ricotta and Spinach Pasta, you can count on every bite being velvety, cheesy, and comforting.
Ingredients and Preparation
The magic of this dish comes from fresh, quality ingredients prepared simply.
| Ingredient | Quantity | Notes |
|---|---|---|
| Eggplants | 2 medium | Slice ¼ inch thick |
| Canned chopped tomatoes | 15 oz (400 g) | Choose a brand with no added sugar |
| Shallot | 1 | Finely chopped |
| Garlic | 2 cloves | Minced |
| Tomato paste | ½ tablespoon | Concentrated flavor boost |
| Oregano | ½ teaspoon | Dried or fresh |
| Nutmeg | Pinch | Freshly grated if possible |
| Ricotta cheese | 8.5 oz (250 g) | Full-fat for creaminess |
| Fresh spinach | 8.5 oz (240 g) | Washed and trimmed |
| Mozzarella cheese | 1 ball | Torn into chunks |
| Parmesan cheese | 1 tablespoon | Freshly grated |
| Olive oil | 2 tablespoons + ½ tablespoon | For roasting and sauce |
| Salt & pepper | To taste | Adjust at each stage |
Special equipment: Baking sheet, 9×13 casserole dish, skillet, mixing bowls, mandolin slicer (optional), garlic mincer, microplane for nutmeg and parmesan.
Like the prep for my Layered Zucchini Ricotta Melts with Marinara, you’ll begin by roasting the vegetable base to bring out its sweetness and keep it sturdy for rolling.
If you’re stocking your kitchen for recipes like this, you might also enjoy the tools list I recommend in my Creamy Ricotta and Spinach Stuffed Sweet Potatoes — many overlap here.
Cooking Instructions & Tips
Step-by-Step Method
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Roast the Eggplant
Preheat oven to 350°F (180°C). Slice eggplants into ¼-inch rounds, brush both sides with olive oil, and arrange on a parchment-lined baking sheet. Roast for 20 minutes until tender, then cool slightly.
Wilt the Spinach
In a skillet, heat ½ tablespoon olive oil over medium heat. Add spinach and cook until just wilted, then transfer to a colander to cool. -
Make the Tomato Sauce
In the same skillet, sauté shallot and garlic until fragrant. Stir in tomatoes, ¼ cup water (rinsing the can), tomato paste, oregano, salt, and pepper. Simmer for 15 minutes until thickened. -
Mix the Filling
Squeeze excess moisture from spinach, chop finely, and combine with ricotta, parmesan, nutmeg, salt, and pepper in a bowl. Stir until smooth and creamy. -
Assemble the Roll-Ups
Spread ¾ of the tomato sauce over the base of a 9×13 baking dish. Place a heaping tablespoon of filling on each eggplant slice, roll gently, and place seam-side down in the dish. -
Top and Bake
Spoon remaining sauce over the rolls, scatter torn mozzarella on top, and bake for 20–25 minutes until cheese is golden and bubbly.
Tips for Success
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Roast, don’t fry, the eggplant for a lighter dish and easier rolling.
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Let roasted slices cool slightly before filling; warm eggplant can tear.
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Use whole-milk ricotta for the creamiest texture.
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For a touch of heat, add red pepper flakes to the sauce.
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Like my Stuffed Zucchini, Spinach, Mushroom & Ricotta, the filling works beautifully in other vegetables like zucchini or peppers.
Serving, Storing & Pairing
What to Serve with It
These roll-ups pair beautifully with a crisp green salad and crusty bread to mop up the sauce. If you want a heartier spread, add a side of roasted vegetables or a simple pasta tossed with olive oil and parmesan.
They also shine on a vegetarian antipasto platter alongside marinated olives, roasted peppers, and a wedge of good pecorino. For more baked Italian-style comfort dishes, my Baked Ziti with Roasted Vegetables and Creamy Ricotta and Spinach Stuffed Sweet Potatoes make excellent companions.
How to Store and Reheat
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Assemble up to the baking step, wrap tightly, and freeze for up to 2 months.
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Reheat: Thaw overnight in the fridge and bake at 350°F until heated through.
Like the reheating method I use for my Cottage Cheese and Spinach Crustless Quiche, covering loosely with foil helps keep the cheese soft without drying out the edges.
Frequently Asked Questions
Can I use zucchini instead of eggplant?
Yes, thinly sliced zucchini works well, but roast it first to remove excess moisture.
Is it possible to make this ahead?
Absolutely. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking.
What’s the best ricotta to use?
Whole-milk ricotta gives the creamiest filling. Avoid “light” versions if possible.
Can I add meat?
You can mix cooked, crumbled sausage or ground turkey into the filling if you prefer a non-vegetarian version.
How do I keep the rolls from falling apart?
Make sure the eggplant slices are tender but not overcooked, and place the seam side down in the baking dish.
Conclusion
There’s something deeply comforting about pulling a bubbling tray of Eggplant Roll-Ups with Creamy Ricotta and Spinach from the oven. The tender eggplant, rich cheese filling, and tangy sauce combine into a dish that feels both indulgent and nourishing. Whether you serve it for a special occasion or a simple family meal, it’s bound to be a recipe you’ll return to again and again.
If you’re in the mood for more vegetarian Italian inspiration, try my Cottage Cheese Eggplant Parmesan or Stuffed Zucchini, Spinach, Mushroom & Ricotta next.
Now it’s your turn: Make these roll-ups, rate the recipe, and share your creation on Pinterest. I’d love to see how yours turn out!
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Eggplant Roll-Ups with Creamy Ricotta and Spinach
- Total Time: 55
- Yield: 4 servings
- Diet: Vegetarian
Description
Eggplant Roll-Ups with Creamy Ricotta and Spinach are a hearty, comforting vegetarian main dish made with tender roasted eggplant slices wrapped around a creamy ricotta-spinach filling, topped with rich tomato sauce and golden mozzarella.
Ingredients
• 2 medium eggplants (aubergines), sliced lengthwise 1 cm thick
• 15 oz (400g) canned chopped tomatoes
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• ½ tablespoon tomato paste
• ½ teaspoon dried oregano
• Pinch ground nutmeg
• 8.5 oz (250g) ricotta cheese
• 8.5 oz (240g) fresh spinach
• 1 ball mozzarella cheese, torn
• 1 tablespoon grated parmesan cheese
• 2 tablespoons olive oil + ½ tablespoon for sauce
• Salt and pepper, to taste
Instructions
1. Preheat oven to 180°C (350°F). Slice eggplants into 1 cm slices. Arrange on lined baking sheet, brush with olive oil, and bake for 20 minutes until tender. Cool slightly.
2. Heat ½ tablespoon olive oil in a skillet. Add spinach and cook until wilted. Cool, then chop finely.
3. In the same skillet, heat 1 tablespoon olive oil. Sauté shallot and garlic for 1 minute. Add tomatoes, rinse water, tomato paste, oregano, salt, and pepper. Simmer 15 minutes.
4. Squeeze excess moisture from spinach. In a bowl, combine ricotta, chopped spinach, parmesan, nutmeg, salt, and pepper.
5. Spread ricotta mixture on each eggplant slice and roll tightly.
6. Spread ¾ of tomato sauce in baking dish. Arrange roll-ups seam-side down, top with remaining sauce and mozzarella.
7. Bake 20–25 minutes until golden and bubbly. Serve hot.
Notes
– For best flavor, use whole-milk ricotta and fresh mozzarella.
– You can substitute spinach with chopped kale or Swiss chard.
– Add a pinch of red pepper flakes for a gentle heat.
– Make ahead by assembling the dish up to a day in advance, refrigerating, and baking before serving.
– To freeze, assemble up to the baking step, wrap well, and freeze for up to 2 months.
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: American, Italian