Eggplant Roll-Ups
Eggplant Roll-Ups are tender slices of eggplant stuffed with creamy ricotta, fresh spinach, and topped with marinara sauce, making them a delightful dish perfect for any occasion.
Ingredients
For the Roll-Ups
- 2 large large eggplants The star of the dish, providing a soft, slightly earthy flavor when cooked.
- 15 oz ricotta cheese Creamy and rich, this cheese complements the eggplant beautifully.
- 2 cups fresh spinach Adds a pop of color and delightful taste.
- 1 cup marinara sauce Juicy, tangy, and aromatic.
- 1/2 cup grated Parmesan cheese Savory and nutty, adds depth to the ricotta mixture.
- 1/4 cup fresh basil, chopped Infuses the roll-ups with a fragrant herby flavor.
- Salt and pepper to taste Essential seasonings.
- Olive oil for sautéing Adds rich flavor and aids in cooking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips and sprinkle with salt. Let them sit for about 30 minutes, then pat dry with paper towels.
- In a skillet, heat olive oil over medium heat. Add fresh spinach and sauté until wilted (about 2-3 minutes). Mix sautéed spinach with ricotta cheese, grated Parmesan, salt, and pepper in a bowl until combined.
- Arrange the eggplant strips on a baking sheet and lightly brush each with olive oil. Bake for about 15 minutes until slightly soft.
Assembly
- Remove the eggplant strips from the oven and fill each with the ricotta mixture. Roll them up carefully and place seam side down.
- Spread a layer of marinara sauce in a baking dish, position roll-ups in the dish, top with remaining sauce, and sprinkle fresh basil on top.
Baking
- Bake for another 20-25 minutes until heated through, and cheese is bubbly and golden. Serve hot.
Notes
For added smoky flavor, grill the eggplant strips instead of baking. You can prepare the dish in advance and store in the fridge. Variations include substituting ricotta cheese or adding cooked ground turkey.