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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!
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.
Step by step photos and instructions
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).
Pin this now to find it later
Pin ItTo 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).
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).
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:
Recipe 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.
More Eggplant Recipes You Might Like
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Eggplant Rollatini with Spinach & Ricotta
Ingredients
- 2 eggplants, (aubergine)
- 15 oz (400g) canned chopped tomatoes
- 1 shallot
- 2 cloves garlic
- 1/2 tbsp tomato paste
- 1/2 tsp oregano
- 1 pinch nutmeg
- 8.5 oz (250g) Ricotta
- 8.5 oz (1 1/8 cup/240g) spinach
- 1 ball mozzarella
- 1 tbsp parmesan
- salt and pepper, to season
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. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the 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.
Video
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.
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 Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious, and the instructions are wonderful. Thank you!
Thanks so much, Fey, I’m so happy you enjoyed the recipe!
I have just made this recipe for the second time . It is quickly becoming a favorite. I had this dish years ago at a family-owned Italian restaurant and have not seen it sincry. Thank you for a real Italian treat.
Hi Laura, I’m so happy you enjoyed it thanks for the lovely comment!
Second time making these- a real hit at our house and so easy! Thx
Hi Bev, I’m so happy you enjoy the recipe it’s one of my favourites. Thank you!