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Eggplant Rollatini with Spinach and Ricotta

May 23, 2019

Eggplant Rollatini stuffed with a creamy spinach and ricotta filling and baked in the most delicious tomato sauce and topped with mozzarella cheese. A light and easy meal that’s sure to impress!

An overhead shot of eggplant rollatini with spinach and ricotta in a baking dish

Eggplant Rollatini is like a lighter low carb version of spinach and ricotta cannelloni which is one of my favourite comfort foods.

It’s made with the same classic spinach and ricotta filling that’s smooth, creamy, cheesy and delicious and a super easy and fresh tomato sauce. It’s then baked in the oven until it’s bubbling, golden and super comforting!

How to Prepare the Eggplant

Should you salt the eggplant before making this dish? I personally don’t bother with the extra step and don’t find it necessary for this recipe.

To prepare the eggplant I simply cut the tops off then slice it lengthways at around 1cm / 1/4 inch thick. 

Instead of grilling or frying which takes more time I bake the eggplant for around 15-20 minutes until just soft so they’re really easy to roll up.

How to Make Eggplant Rollatini – Step by Step

Preheat the oven then cut the eggplant/aubergine into slices 1cm (1/4 inch) thick. Place on a lined baking tray, drizzle with a little olive oil and bake for 15-20 minutes until tender. Set aside to cool (photos 1-3).

Meanwhile, add olive oil to a frying pan or skillet and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool. Squeeze out any excess water for the spinach (photo 4).

Step by step photos for how to make eggplant rollatini

To make the tomato sauce sauté for the chopped shallot and garlic for 1 minute then add the chopped tomatoes, water, tomato purée, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes (photos 6 – 8).

Finely chop the spinach and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined (photo 5).

To assemble the eggplant roll-ups, add a spoonful of the ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture (photos 10 & 11).

Step by step photos for assembling eggplant rollatini

Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce.

Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through (photos 12-14).

Two photos of the final stage of making eggplant rollatini

How to Prep this in Advance

These eggplant rollatini are so easy to make in advance just pop it in the fridge (covered) before baking up to 1 day in advance. Alternatively, you can freeze this and then thaw completely before baking.

Other Filling Ideas

Spinach and ricotta is such a classic flavour you just can’t go wrong but if you want to try something different here are some ideas:

A side shot of eggplant rollatini in a baking dish topped with basil and mozzarella

Top Tips for Making Spinach and Ricotta Eggplant Rollatini

  • You don’t need to salt the eggplant (aubergine) to make this recipe.
  • Make sure to cut the eggplant into even slices so they cook evenly and don’t cut them thicker than 1cm (1/4 inch) or they will be difficult to roll.
  • The number of slices will depend on how big your eggplant are. I tend to get 12 slices out of 2 eggplants which serves 4-6 people (2-3 rollatini each).
  • You can also grill the eggplant if you’d like an extra charred flavour.
  • Make sure to squeeze as much liquid out of the spinach as possible.
  • You can top the rollatini with any good melting cheese I prefer to use mozzarella because it’s not too strong in flavour.
  • You could also make this dish into a lasagna by layering the eggplant in between the ricotta and tomato sauce.
  • Let the dish rest for 5 minutes before serving.

More Delicious Eggplant Recipes You Might Like:

If you’ve tried these Eggplant Rollatini or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 3 votes

Eggplant Rollatini with Spinach & Ricotta

These Eggplant Rollatini are stuffed with spinach and ricotta for a lighter and absolutely delicious dinner, they can also be prepped in advance to make weeknight meals even easier and tastier!
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 289
Author Emily Kemp

Ingredients

Instructions

  • Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
  • Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn’t burn until completely wilted. Remove from the pan and let cool.
  • To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan. Sauté for 1 minute then add the chopped tomatoes, water, tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
  • Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
  • To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
  • Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

Notes

Top Tips

  • You don't need to salt the eggplant (aubergine) to make this recipe.
  • Make sure to cut the eggplant into even slices so they cook evenly and don't cut them thicker than 1cm (1/4 inch) or they will be difficult to roll.
  • The number of slices will depend on how big your eggplant are. I tend to get 12 slices out of 2 eggplants which serves 4-6 people (2-3 rollatini each).
  • You can also grill the eggplant if you'd like an extra charred flavour.
  • Make sure to squeeze as much liquid out of the spinach as possible.
  • You can top the rollatini with any good melting cheese I prefer to use mozzarella because it's not too strong in flavour.
  • You could also make this dish into a lasagna by layering the eggplant in between the ricotta and tomato sauce.
  • Let the dish rest for 5 minutes before serving.

How to Prep this in Advance

  • These eggplant rollatini are so easy to make in advance just pop it in the fridge (covered) before baking up to 1 day in advance. Alternatively, you can freeze this and then thaw completely before baking.

Nutrition

Calories: 289kcal | Carbohydrates: 24g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 314mg | Potassium: 1165mg | Fiber: 10g | Sugar: 12g | Vitamin A: 6125IU | Vitamin C: 33.2mg | Calcium: 367mg | Iron: 3.6mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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22 Comments

  • Reply
    Bev McKenzie
    August 19, 2019 at 6:42 pm

    Second time making these- a real hit at our house and so easy! Thx

  • Reply
    Kate Berkey
    June 8, 2019 at 10:54 am

    I was looking for an awesome recipe for the whole family and I stumbled on this article. I read and followed the instructions of this eggplant rollups spinach ricotta carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

  • Reply
    Orna
    April 2, 2019 at 7:51 am

    Can this recipe be made in an instant pot/pressure cooker to shorten the cooking time?

    • Reply
      Inside the rustic kitchen
      April 2, 2019 at 10:46 pm

      Hi Orna, I’m really not sure because I’m not familiar with pressure cookers. If you try it be sure to let me know how it goes!

  • Reply
    Diana
    October 12, 2018 at 11:56 pm

    Just trying this recipe for the first time…looks like it will be Fab! So easy too and Keto… I am currently searching for keto recipes for my diabetic son as he gets bored eating the same thing all the time. Thanks!

  • Reply
    Nathan
    August 29, 2017 at 6:38 pm

    Brilliant, one of my favourite veggie recipes.

  • Reply
    Bethany @ athletic avocado
    February 22, 2017 at 11:37 pm

    Eggplant roll-ups have to be one of my favorite meat-free meals! I love the addition of spinach for extra nutrients here!

  • Reply
    susan | the wimpy vegetarian
    February 22, 2017 at 6:41 pm

    I’m totally making these!!!!

  • Reply
    Brandi Crawford
    February 22, 2017 at 4:27 pm

    I have not seen eggplant roll-ups. How creative! Your photos are amazing. Great veggie dish.

  • Reply
    Jessy @ The Life Jolie
    February 22, 2017 at 4:25 pm

    I seriously love eggplant- this looks like a beautiful dinner option!

  • Reply
    Tina Dawson | Love is in my Tummy
    February 22, 2017 at 4:10 pm

    I am an eggplant fiend!!! I am so crazy about them, and love this lasagna like twist! This goes to the top of my list now! 🙂

  • Reply
    sue | theviewfromgreatisland
    February 22, 2017 at 3:54 pm

    I adore lasagna, but not the carbs, so this recipe is just perfect! I love how fresh and colorful it looks 🙂

  • Reply
    Erren
    February 22, 2017 at 3:42 pm

    I love this idea! Looks so yummy!

  • Leave a Reply

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