Eggplant Rollatini and Spinach and Ricotta

Eggplant Rollatini stuffed with a creamy spinach and ricotta filling and baked in the most good tomato sauce and topped with mozzarella cheese. A light and easy meal that's sure to impress!

Eggplant Rollatini is like a lighter low carb version of spinach and ricotta cannelloni which is one of our favourite comfort foods.

It's made with the same classic spinach and ricotta filling that's smooth, creamy, cheesy and good and a easy and fresh tomato sauce. It's then baked in the oven until it's bubbling, golden and comforting!

How to prepare the eggplant

Should you salt the eggplant before making this dish? We personally don't bother with the extra step and don't find it necessary for this recipe.

To prepare the eggplant we cut the tops off then slice it lengthways at around 1cm / 1/4 inch thick.

Instead of grilling or frying which takes more time we bake the eggplant for around 15-20 minutes until soft so they're easy to roll up.

Step by step photos and instructions

Preheat the oven then cut the eggplant/aubergine into slices 1cm (1/4 inch) thick. Place on a lined baking tray, drizzle with a little olive oil and bake for 15-20 minutes until tender. Set aside to cool (photos 1-3).

Meanwhile, add olive oil to a frying pan or skillet and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool. Squeeze out any excess water for the spinach (photo 4).

To make the tomato sauce sauté for the chopped shallot and garlic for 1 minute then add the chopped tomatoes, water, tomato purée, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes (photos 6 – 8).

Finely chop the spinach and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined (photo 5).

To assemble the eggplant roll-ups, add a spoonful of the ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture (photos 10 & 11).

Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce.

Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through (photos 12-14).

How to prep this in advance

These eggplant rollatini are so easy to make in advance pop it in the fridge (covered) before baking up to 1 day in advance. Alternatively, you can freeze this and then thaw completely before baking.

Other filling ideas

Spinach and ricotta is such a classic flavour you can't go wrong but if you want to try something different here are some ideas:

• Easy Sausage Ragu
• Lentil Ragu
• Pesto and mozzarella
• Chicken with Ricotta and Thyme

Recipe tips

• You don't need to salt the eggplant (aubergine) to make this recipe.
• Cut the eggplant into even slices so they cook evenly and don't cut them thicker than 1cm (1/4 inch) or they will be difficult to roll.
• The number of slices will depend on how big your eggplant are. We tend to get 12 slices out of 2 eggplants which serves 4-6 people (2-3 rollatini each).
• You can also grill the eggplant if you'd like an extra charred flavour.
• Squeeze as much liquid out of the spinach as possible.
• You can top the rollatini with any good melting cheese we prefer to use mozzarella because it's not too strong in flavour.
• You could also make this dish into a lasagna by layering the eggplant in between the ricotta and tomato sauce.
• Let the dish rest for 5 minutes before serving.

More Eggplant Recipes You Might Like

Sides

Italian Stuffed Eggplant (Mozzarella and Tomato)

Mains

Eggplant Parmigiana (Parmigiana di Melanzane)

Pasta

Pasta Alla Norma (Eggplant Pasta)

Mains

Eggplant Lasagna with Prosciutto and Mozzarella

Ingredients

Makes 4 people

• 2 eggplants ((aubergine))
• 15 oz (400g) canned chopped tomatoes
• 1 shallot
• 2 cloves garlic
• 1/2 tbsp tomato paste
• 1/2 tsp oregano
• 1 pinch nutmeg
• 8.5 oz (250g) Ricotta
• 8.5 oz (1 1/8 cup/240g) spinach
• 1 ball mozzarella
• 1 tbsp parmesan
• salt and pepper (to season)

Method

1. Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.

2. Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.

3. To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.

4. Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.

5. Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.

6. To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.

7. Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

Kitchen notes

Top Tips

• You don't need to salt the eggplant (aubergine) to make this recipe.
• Cut the eggplant into even slices so they cook evenly and don't cut them thicker than 1cm (1/4 inch) or they will be difficult to roll.
• The number of slices will depend on how big your eggplant are. We tend to get 12 slices out of 2 eggplants which serves 4-6 people (2-3 rollatini each).
• You can also grill the eggplant if you'd like an extra charred flavour.
• Squeeze as much liquid out of the spinach as possible.
• You can top the rollatini with any good melting cheese we prefer to use mozzarella because it's not too strong in flavour.
• You could also make this dish into a lasagna by layering the eggplant in between the ricotta and tomato sauce.
• Let the dish rest for 5 minutes before serving.

How to Prep this in Advance

• These eggplant rollatini are so easy to make in advance pop it in the fridge (covered) before baking up to 1 day in advance. Alternatively, you can freeze this and then thaw completely before baking.