Eggplant Roll-Ups with Creamy Ricotta and Spinach

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These Eggplant Roll-Ups with Creamy Ricotta and Spinach are a veggie lover’s dream come true. Perfectly roasted eggplant slices are filled with a luscious blend of ricotta, spinach, and herbs, then rolled up and baked in a rich tomato sauce until bubbling and golden. They’re light yet comforting, making them ideal for weeknight dinners or meatless dinner parties.

The creamy ricotta mixture paired with the meaty texture of eggplant creates a satisfying bite that feels indulgent without being heavy. These roll-ups are naturally gluten-free, vegetarian, and can easily be prepped ahead—a total win in any busy kitchen.

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What Kind of Eggplant Should I Use?

Look for medium to large globe eggplants with smooth, shiny skin and no blemishes. The size helps create wide enough slices to roll, while the firmer texture holds up well during baking. Smaller Japanese or Italian eggplants are tender but may be too narrow for rolling.

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Ingredients for the Eggplant Roll-Ups with Creamy Ricotta and Spinach

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups ricotta cheese
• 1 cup cooked spinach (squeezed dry)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

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How To Make the Eggplant Roll-Ups with Creamy Ricotta and Spinach

Step 1: Roast the Eggplant

Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet in a single layer and roast for 20 minutes, flipping halfway through, until soft and pliable.

Step 2: Prepare the Ricotta Filling

In a bowl, combine ricotta, cooked spinach, Parmesan, egg, garlic, basil, and oregano. Mix until well blended.

Step 3: Roll and Arrange

Spread a spoonful of the ricotta mixture on each roasted eggplant slice and roll it up tightly. Place seam-side down in a baking dish with a layer of marinara sauce.

Step 4: Add Sauce and Cheese

Once all the roll-ups are arranged, pour the remaining marinara sauce over the top and sprinkle with mozzarella cheese.

Step 5: Bake to Perfection

Bake at 375°F (190°C) for 20-25 minutes until hot and bubbly with lightly golden cheese on top. Let it cool for 5 minutes before serving.

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How to Serve and Store These Eggplant Roll-Ups

Serve your eggplant roll-ups hot from the oven with a fresh basil garnish or alongside crusty bread and a crisp salad. They make an excellent main dish but also work well as a hearty side.

To store leftovers, let them cool completely and transfer to an airtight container. Keep refrigerated for up to 4 days. You can also freeze them for up to 2 months—just reheat in the oven until warmed through.

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Frequently Asked Questions

How do I keep eggplant from getting soggy?

Roast the slices instead of frying them and make sure to salt and pat dry beforehand if your eggplants are particularly watery.

Can I make these ahead of time?

Absolutely. You can assemble them a day in advance and bake them just before serving.

Is it okay to skip the egg in the ricotta mix?

Yes, the egg helps bind the filling, but you can omit it for an egg-free version. Just press the roll-ups together more firmly.

Can I use frozen spinach?

Yes, just make sure it’s fully thawed and all the excess moisture is squeezed out.

What sauce works best?

A classic marinara sauce is best, but feel free to use a spicier arrabbiata or a homemade tomato basil sauce.

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Want More Veggie-Packed Dinner Ideas?

If you’re into flavor-packed, meat-free meals, you’ll love these favorites from the blog:

• Giant Zucchini Parmesan is a rustic bake perfect for summer veggies.
• Nutella French Toast Casserole is a decadent brunch-for-dinner twist.
• Marry Me Chicken Pasta is creamy and savory for when you’re craving comfort.
• Candied Jalapeños make a great zingy topping on veggie dishes.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add mushrooms or red pepper flakes? Try a vegan ricotta?

I love seeing your versions! You can also follow along on Pinterest @NinaDishes for daily cooking ideas.

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