Description
Tender slices of roasted eggplant are rolled around a rich, herby filling of ricotta, spinach, and Parmesan cheese, then baked in a simple marinara sauce until bubbly and golden.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced lengthwise into 1/4-inch planks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 oz whole milk ricotta cheese
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush both sides with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and pliable. Let cool.
- In a medium bowl, combine ricotta, spinach, Parmesan, egg, minced garlic, and Italian seasoning. Mix until well blended.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place a heaping tablespoon of the ricotta mixture on one end of each roasted eggplant slice and roll up tightly. Place each roll-up seam-side down in the prepared baking dish.
- Top the roll-ups with the remaining cup of marinara sauce. Sprinkle shredded mozzarella and additional Parmesan cheese over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is golden and the sauce is bubbly. Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.