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Eggplant Roll-Ups with Spinach and Ricotta

Try these Eggplant Roll-ups 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!

Eggplant roll-ups with spinach and ricotta

Hello my loves!

I’ve been really craving spinach lately and one of my favourite ways to eat it is mixed with ricotta cheese, a classic Italian combo that always tastes good!

So what was it going to be? Spinach and ricotta ravioli? No, I didn’t have enough time to make the pasta, let it rest, roll it out then form little ravioli, as much as I LOVE making them.

Cannelloni would be an easy option but I didn’t have any cannelloni tubes in the house. SO what about I make my own cannelloni with eggplant instead? YES, eggplant roll-ups it is!

Eggplant roll-ups with spinach and ricotta

I’ve seen a few recipes recently using zucchini or eggplant instead of lasagne which is such a great idea, especially when you want a cheap weeknight meal that’s a little lighter than pasta.

This was the perfect opportunity to try it out since I had a couple eggplants just hanging out in the fridge and oh my gee was it delicious!

I simply baked the eggplant in the oven with a little drizzle of olive oil (not much) for 15 minutes until they were tender then they I left them to cool while I made the spinach and ricotta mixture and the tomato sauce.

The spinach is wilted in a pan then mixed with the ricotta, parmesan and some seasoning. I love this mixture so much I could eat it by the spoon!

Eggplant roll-ups with spinach and ricotta

The tomato sauce is very very simple made from garlic, chopped tinned tomatoes, a little tomato puree, oregano and some seasoning.

All that’s left to do is the assembly which is so fun might I add. Spoon around 1 heaped tablespoon of the spinach and ricotta onto the widest end of the eggplant then roll it up, continue with the rest of the eggplant and spinach and ricotta mixture.

Spoon some tomato sauce into a baking dish then lay the eggplant roll-ups in the dish. Spoon over more tomato sauce and top with mozzarella then bake it in the oven until the mozzarella golden and melted and the eggplant is heated right through.

I loved these so much I had the leftovers for lunch the next day with salad. Delish!

If you’ve tried this 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, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 1 vote

Eggplant Rollatini with Spinach & Ricotta

Try these Eggplant Roll-ups 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
Keyword eggplant roll ups, Eggplant Rollatini, spinach and ricotta roll ups
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 219kcal
Author Emily Kemp


  • 2 eggplants
  • 15 oz (400g) canned chopped tomatoes
  • 1 shallot
  • 2 cloves garlic
  • 1/2 tbsp tomato purée
  • 1/2 tsp sugar
  • 1/2 tsp oregano
  • 1 pinch nutmeg
  • 8.5 oz (250) Ricotta
  • 8.5 oz (1 1/8 cup/240g) spinach
  • 1/2 ball mozzarella
  • 1 tbsp parmesan
  • salt and pepper to season


  • Preheat the oven to 180°C/350F/gas mark Cut the eggplant/aubergine into thin slices and place on a lined baking tray. Drizzle with a little olive oil and bake for 15 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. Finley chop the shallot and garlic and add to the pan. Sauté for 1 minute then add the chopped tomatoes, water, tomato purée, oregano, sugar and season with salt and pepper. Let the sauce reduce and simmer for 10 minutes.
  • Finley 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.
  • To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbstot he widest end of the 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 the eggplant is heated right through.


To make in advance, assemble the eggplant roll-ups and place in the fridge until ready to use then place in the tomato sauce in a baking dish before baking.


Nutrition Facts
Eggplant Rollatini with Spinach & Ricotta
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 32mg 11%
Sodium 294mg 12%
Potassium 1164mg 33%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Sugars 12g
Protein 13g 26%
Vitamin A 122.5%
Vitamin C 40.3%
Calcium 26.8%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
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!



  • Reply
    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
    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
    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
    February 22, 2017 at 3:42 pm

    I love this idea! Looks so yummy!

  • Leave a Reply

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