Eggplant Spinach Ricotta Mozzarella

Eggplant Rollatini is comfort food at its best, and a family tradition I return to when I want something hearty and impressive but still plenty wholesome. Creamy ricotta blended with spinach and herbs gets wrapped in thin, roasted slices of eggplant, all baked under a blanket of marinara and gooey mozzarella. It is a vegetarian main that never fails to get a round of satisfied sighs at the table.

The first time I tried Eggplant Rollatini at home, I knew I'd found a keeper for both dinner parties and simple weeknights—it is surprisingly achievable and always feels like a special occasion.

Ingredients

• Eggplant: Look for firm and glossy eggplants that feel heavy which means fewer seeds and a creamier texture
• Fresh spinach: This gives the filling vibrant flavor and color Try to find baby or tender spinach for best results
• Ricotta cheese: Choose whole milk ricotta for richness Italian-style brands tend to be smooth and creamy
• Shredded mozzarella: Look for whole milk or part-skim mozzarella that melts evenly
• Parmesan cheese: Freshly grated Parmesan adds savory depth and toasty flavor
• Marinara sauce: Use your favorite jarred sauce or homemade for extra fresh tomato flavor
• Olive oil: Extra-virgin offers the best aroma and finish
• Egg: Binds the filling and helps it set creamy but sliceable
• Salt and black pepper: Always taste your ricotta mixture and adjust to bring out the flavor
• Fresh garlic: Adds sharp pungency and aromatic depth Use freshly minced cloves
• Fresh basil: Chopped for freshness and a herbal punch Save some for a pop of color when serving
• Dried oregano: The classic Italian flavor booster Use a fresh jar for maximum fragrance
• Red pepper flakes: Optional for a gentle background heat

Instructions

Prep and Roast the Eggplant:

Brush each side of your lengthwise eggplant slices with olive oil Arrange them in a single layer on baking sheets and roast in a hot oven at four hundred degrees Fahrenheit for fifteen minutes Turn the slices halfway to brown both sides evenly You want them flexible and lightly golden so they roll without cracking Let cool so you can handle them easily

Wilt the Spinach and Garlic:

Heat olive oil in a skillet over medium Add finely minced garlic and sauté for about a minute until fragrant Toss in your chopped spinach and stir gently until just wilted Transfer to a plate and let it cool before mixing into the cheese

Mix the Filling:

In a large bowl combine ricotta cheese cooled spinach one quarter cup Parmesan half a cup of shredded mozzarella one egg salt pepper chopped fresh basil and dried oregano Use a fork to blend everything until smooth and creamy Taste for seasoning

Prepare the Baking Dish:

Pour one cup of marinara sauce into the bottom of a nine by thirteen inch baking dish Swirl to coat every corner so the rolls bake up moist and flavorful at the base

Fill and Roll the Eggplant:

Lay a strip of roasted eggplant flat Place a generous spoonful of the ricotta filling at one end Roll up firmly to enclose the filling Repeat and arrange seam side down in the sauced baking dish so they do not unravel

Sauce and Cheese:

Spoon the remaining marinara evenly over the rolls Sprinkle the rest of the mozzarella and Parmesan over the top so you get lovely browning in the oven

Bake to Bubbling:

Cover the dish tightly with foil and bake for twenty minutes Then uncover and return to the oven for another ten minutes until the cheese is golden and bubbling Let it sit five minutes to settle before transferring to plates

Finish and Serve:

Scatter extra chopped basil over the dish for color and aroma The rolls are easiest to serve after they rest just a bit and pair wonderfully with crusty bread or a simple salad

Save

Eggplant has always been one of my favorite vegetables to cook with because it soaks up flavors but keeps its own velvety bite. My grandmother used to serve this dish on birthdays and it brings back the comfort of her bustling kitchen every time I make it.

Storage Tips

Eggplant Rollatini keeps well in the fridge for three days so it is ideal for leftovers. Always store covered to keep the cheese moist and reheat gently in the oven for best texture. You can also freeze individual portions wrapped tightly and reheat from frozen for a hot homemade meal.

Ingredient Substitutions

Ricotta can be swapped for cottage cheese if needed but blend it first for smoothness. If you prefer a dairy free version use a plant based ricotta and mozzarella and skip the egg. You could even add a layer of sautéed mushrooms or chopped zucchini to the filling to amp up the savory flavor.

Serving Suggestions

This dish shines with a simple green salad or a loaf of crusty Italian bread to help scoop up every last bit of sauce. For special occasions add a side of roasted potatoes or garlic green beans. Leftovers make a satisfying sandwich filling or even a pizza topping for a fun twist.

Cultural and Historical Notes

Eggplant Rollatini has roots in Southern Italian home cooking where families found delicious ways to transform simple garden vegetables and cheese into showstopping meals. Known in Italy as involtini di melanzane it is cousin to classic baked pastas but lighter and full of vegetable goodness.

Seasonal Adaptations

Roast summer eggplants from the farmers market for sublime flavor Try wild greens like chard in place of spinach for a wintery version Mix fresh oregano or thyme with the basil in spring for brighter aromatics When summer is in full swing I reach for the sweetest eggplants and basil I can find. Winter calls for downy greens and a heartier cheese blend for extra comfort.

Success Stories

Friends request this dish for potlucks and I have seen many folks who claim they do not like eggplant go back for seconds. Once my youngest niece spent the afternoon helping me roll eggplant slices and declared it her favorite kitchen memory. There is real magic in food you build with your own hands.

Freezer Meal Conversion

To freeze assemble the rolls and sauce but hold off on baking Wrap tightly and mark the date They will keep for up to three months Bake from frozen covered with foil adding an extra twenty minutes right from the freezer Remove the foil when nearly done so the cheese browns

Save

Eggplant Rollatini is a showstopper main course that always gets applause at my table. Any leftovers are a happy surprise for lunch the next day.

Common Questions

→ Can I make this dish ahead of time?

Yes, you can assemble the dish up to a day ahead. Refrigerate, then bake just before serving for best texture and flavor.

→ What can I use instead of ricotta?

Try cottage cheese or a vegan alternative for a similar creamy result in the filling mix.

→ How do I prevent eggplant from becoming soggy?

Be sure to roast eggplant slices until they're soft yet hold their shape, and avoid overfilling with cheese mixture.

→ Is this dish gluten-free?

Yes, all ingredients are gluten-free, but always check labels on cheese and marinara for cross-contamination.

→ How can I boost the flavor of the filling?

Add chopped mushrooms, roasted red peppers, or extra fresh herbs such as thyme to enhance flavor.