Description
Tender oven-roasted eggplant slices wrapped around a creamy ricotta and spinach filling, topped with tomato sauce and baked until bubbly. This comforting Sicilian-inspired dish is perfect as an antipasto, side, or hearty vegetarian main course.
Ingredients
- 2 large eggplants (about 1 kilogram total), sliced lengthwise into 1/4-inch slices
- 1/4 to 1/3 cup olive oil
- Salt for soaking and seasoning
- 1 cup whole milk ricotta cheese
- 85 grams frozen spinach, thawed and excess moisture squeezed out
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese (for filling)
- Pinch of ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup prepared tomato or marinara sauce
- 2 tablespoons grated Parmesan cheese (for topping)
- Fresh basil leaves for garnish
Instructions
- Slice eggplants lengthwise into 1/4-inch slices. Layer in a bowl, salting each layer. Cover with water, weigh down with a plate, and let sit for 30 minutes. Drain, rinse, and pat dry.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Brush both sides of eggplant slices with olive oil and lightly season with salt. Arrange in a single layer and bake for 20 minutes, flipping halfway, until tender and lightly golden. Let cool slightly. Reduce oven to 350°F (175°C).
- In a bowl, mix ricotta, spinach, egg, 1/4 cup Parmesan, nutmeg, salt, and pepper until smooth.
- Spread a thin layer of tomato sauce in a baking dish.
- Place about 1 tablespoon of filling at the wider end of each eggplant slice. Roll tightly and place seam-side down in the dish.
- Spoon remaining sauce over the rolls and sprinkle with 2 tablespoons Parmesan.
- Bake for 30 minutes until heated through and bubbling.
- Garnish with fresh basil and serve warm.
Notes
- Fresh spinach can be sautéed and used instead of frozen; squeeze out excess moisture.
- Omit egg for a softer, egg-free filling.
- Use dairy-free ricotta for a lactose-free option.
- Roast eggplant a day ahead for easier assembly.
- Store refrigerated up to 3 days or freeze up to 2 months.
- Ensure slices are 1/4-inch thick to prevent tearing while rolling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 376 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 85 mg
