Description
These baked eggplant roll-ups are filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella, then baked to perfection. A delicious and healthy Italian-inspired main dish.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 cup chopped fresh spinach (or thawed frozen spinach, squeezed dry)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place eggplant slices in a single layer on prepared baking sheet. Brush lightly with olive oil on both sides.
- Bake eggplant slices for 10 minutes, flipping halfway, until softened and pliable. Remove from oven and let cool slightly.
- In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, beaten egg, spinach, garlic, salt, pepper, and red pepper flakes (if using). Mix well.
- Spread about 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Take one eggplant slice, place 2 tablespoons of the ricotta mixture at one end, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining slices.
- Pour remaining marinara sauce over the roll-ups and sprinkle with remaining mozzarella cheese.
- Bake uncovered for 25-30 minutes, until bubbly and cheese is melted and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
To avoid excess moisture, salt the eggplant slices and let them sit for 30 minutes before baking, then pat dry. You can also add cooked ground meat to the sauce for a heartier dish.
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 16g