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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!
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 289kcal
Author: Emily Kemp



  • 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.



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.


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