Description
Tender slices of roasted eggplant rolled around a rich, herbed ricotta and spinach filling, baked in marinara sauce until bubbly and golden.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with salt and pepper, and roast for 10-12 minutes until pliable.
- In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, oregano, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce in a baking dish. Place a spoonful of the ricotta mixture on each eggplant slice and roll up tightly.
- Arrange roll-ups seam-side down in the baking dish. Top with remaining marinara sauce and sprinkle with mozzarella cheese.
- Bake for 20-25 minutes until cheese is melted and sauce is bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.