Eggplant Spinach Ricotta Mozzarella (Printable Version)

Eggplant wraps creamy ricotta, spinach, herbs, and bakes in tomato sauce with melted mozzarella for cozy family meals.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, sliced lengthwise into 1/4-inch slices
02 - 2 cups fresh spinach, chopped

→ Cheeses & Dairy

03 - 1 1/2 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese, divided
05 - 1/2 cup grated Parmesan cheese

→ Pantry

06 - 2 cups marinara sauce
07 - 2 tablespoons olive oil
08 - 1 egg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Herbs & Spices

11 - 2 cloves garlic, minced
12 - 1/4 cup fresh basil, chopped, plus more for garnish
13 - 1/4 teaspoon dried oregano
14 - Pinch of red pepper flakes, optional

# Directions:

01 - Preheat oven to 400°F. Brush both sides of eggplant slices with olive oil and arrange on baking sheets. Roast for 15 minutes, flipping halfway, until pliable and lightly browned. Remove from oven and let cool slightly.
02 - In a skillet over medium heat, sauté garlic in 1 tablespoon of olive oil for 1 minute. Add spinach and cook until fully wilted. Let mixture cool slightly.
03 - In a mixing bowl, combine ricotta cheese, sautéed spinach, 1/4 cup Parmesan, 1/2 cup mozzarella, egg, salt, pepper, basil, and oregano. Stir until fully blended and smooth.
04 - Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Place 2 to 3 tablespoons of filling at one end of each eggplant slice. Roll tightly and arrange seam side down in the prepared baking dish.
06 - Spoon remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover dish with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes or until cheese is golden and bubbly.
08 - Let rest for 5 minutes before serving. Garnish with fresh basil as desired.

# Expert Advice:

01 -
  • Uses common ingredients found at most stores for an easy yet restaurant-worthy meal
  • Bakes up bubbly and golden for a dish that is both cozy and beautiful on the plate
  • Eggplant replaces pasta for a lighter, gluten-friendly option
  • Sneaks in greens and protein for a well-rounded meatless dinner
02 -
  • Rich in protein and calcium thanks to ricotta and spinach
  • Vegetarian and can easily be made gluten free
  • Great for making ahead and freezes beautifully
03 -
  • Always roast the eggplant slices thoroughly The first time I tried this I undercooked them and they snapped when I tried to roll them Thin supple slices are key
  • Taste and season your ricotta mixture—too bland and your filling gets lost against the tomato sauce Cheese from the deli counter tends to melt better than bagged pre-shredded brands
  • Let the dish rest after baking This stops the cheese from running everywhere and makes serving easier I like to add basil right at the end for freshest flavor
  • If you have a good marinara on hand use it Homemade makes a big difference when tomatoes are in season

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