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Lightened up Eggplant Baked Spinach Rollatini, all the flavor without the unnecessary “fried” fat.

Cooking for an ABCD (American Born Confused Desi) is not easy, especially if he/she can’t handle spice.

Mr. Honey What’s Cooking is all about Asian, Mexican and Italian food, and gauging from my Instastories, it’s quite evident how little Indian food I’ve been making lately. For a food blogger who is of Indian origin and LOVES spice, that is NOT easy.

More Pasta Recipes

If you love eggplant, try this Eggplant Parmesan Pasta and Baked Eggplant Parmesan. For the best lasagna dish, try this Vegetable Lasagna.


Each time I make something, I have Mr. Honey What’s Cooking rate my dish so I know what to improve on. He usually gives me an 8, 9, or 10 with constructive criticism.

Nonetheless, when I whipped up this Baked Eggplant Spinach Rollatini, Mr. Honey What’s Cooking was super excited. What’s not to love… lots of cheese, Rao’s sauce, and it’s not exactly a “healthy” meal.

I threw in some crushed red pepper just cause, I mean, how do I make cheesy Italian without spice, it would be far too bland. I waited in anticipation to see if he’d say something about the spice, but instead he said, “this is the best dish you’ve ever made, this is a 10+.”

Say what? That was music to my ears. I then proceeded to ask him about the spice level to which he responded, “I can feel it, but it’s not bad.” Hmmm… not bad because he liked the dish.

After living with my husband for five months now, I’ve figured him out. If he likes something a lot, he’ll deal with the spice. These days I’m all about building his tolerance to spice so my life is a little less stressful in the kitchen. Hope you guys try this dish and enjoy it as much as we both did.

This Baked Eggplant Spinach Rollatini is:

Low-Carb
Gluten-Free
Baked, not Fried
Comforting
Easy to Prepare
Lightened Up
Versatile (want carbs? add pasta. want greens? add salad)
Cheesy
Delicious
Baked Eggplant Spinach Rollatini

Baked lasagna in a rectangular dish sits invitingly next to a red oven mitt on a wooden surface, while the comforting aroma of eggplant and spinach rollatini fills the air.
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5 from 1 vote

Baked Eggplant Spinach Rollatini

By: Nisha Kapur
Lightened up Eggplant Baked Spinach Rollatini loaded with flavor without the unnecessary "fried" fat.
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 4 servings

INGREDIENTS 

Baked Eggplant

  • 1 large eggplant, sliced 1/4 inch thick
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 tsp oregano

Ricotta Mixture

  • 1/2 package of 15 ounce part-skim ricotta cheese
  • 1 organic egg
  • 3/4 tsp crushed red pepper, use 1 tsp for more spice
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup fresh mozzarella cheese, grated
  • 1/4 cup parmesan cheese, grated
  • 1/2 frozen spinach, rinsed, thawed, squeeze out water

Assemble

  • 1.5 cups marinara sauce, use a good sauce, I love Rao’s Marinara
  • 1 cup fresh mozzarella, grated
  • handful of fresh basil, julienne
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INSTRUCTIONS 

  • Preheat oven to 400 degrees F.
    The oven control panel displays a baking temperature of 125°F for preparing Baked Eggplant Spinach Rollatini, with the time set to 6:21 PM. It offers options such as cook time, delay start, rapid preheat, settings/clock, and timer.
  • Line 2 baking trays with foil.
    Two aluminum baking sheets lined with foil sit on the stove, ready to create a delicious Baked Eggplant Spinach Rollatini masterpiece.
  • For the eggplant, in a bowl, combine extra virgin olive oil, smashed garlic, and oregano.
    A white bowl containing olive oil, garlic cloves, and dried herbs sits ready to enhance a delicious dish, like baked eggplant spinach rollatini. A black tablespoon measure rests on the edge, awaiting its task in this culinary creation.
  • Slice the eggplant into 1/4 inch thick slices.
    Sliced eggplant with seeds, arranged on a wooden cutting board, ready to be transformed into a delightful baked eggplant spinach rollatini.
  • Brush both sides of the eggplant the olive oil mix you prepared and line it on the foiled baking tray.
    Sliced eggplant on foil-lined baking trays, prepped for roasting to perfection, is the first step in creating a delicious Baked Eggplant Spinach Rollatini.
  • Place the eggplant into the oven for 15 minutes.
    Eggplant slices on foil-lined baking sheets in a lit oven, perfectly prepped for roasting into a delicious baked eggplant spinach rollatini.
  • While the eggplant is baking, prepare the cheese mixture. Combine all the ingredients of the ricotta mixture into a bowl.
    A glass bowl featuring shredded cheese, chopped spinach, and spices sits ready for Baked Eggplant Spinach Rollatini, with a spoon on the side. These ingredients rest on brown parchment paper atop a white countertop.
  • Mix well.
    A glass bowl containing a creamy blend of cream cheese, herbs, and spices sits ready for use. A silver spoon is partially immersed in the mixture, perfect for pairing with baked eggplant spinach rollatini.
  • Remove from the oven, flip the eggplant and into the oven for another 15 minutes.
    Sliced eggplants, prepped for Baked Eggplant Spinach Rollatini, are seasoned and arranged on a foil-lined baking sheet. Tongs rest nearby, ready for action, while a silver pot simmers gently on the stove in the background.
  • The eggplant is done, let it cool. At this time reduce the oven to 375 degrees.
    Sliced eggplant pieces are laid out on a foil-lined baking sheet, ready for roasting into delicious baked eggplant spinach rollatini. A cast iron pan waits patiently on the stove in the background.
  • Now line a 10 1/2 inch by 7 inch baking tray with 1/2 cup of marinara sauce.
    A rectangular baking dish sits on a light countertop, filled with tomato sauce enveloping baked layered pasta and hints of baked eggplant, possibly lasagna.
  • Take 2 eggplant strips and using a mini-scoop, scoop the ricotta mixture onto the eggplant
    Two grilled eggplant slices on a wooden board, each topped with a scoop of ricotta and spinach mixture, evoke the delightful essence of Baked Eggplant Spinach Rollatini.
  • Spread it out.
    Two slices of baked eggplant on a wooden board, each resembling a delightful twist on spinach rollatini, are topped with a luscious mixture of ricotta cheese and spinach.
  • Roll each eggplant.
    A hand carefully spreads a flavorful spinach and cheese mixture onto grilled eggplant slices on a wooden board, setting the stage for delightful Baked Eggplant Spinach Rollatini.
  • Place into baking tray with marinara sauce.
    Baked Eggplant Spinach Rollatini rests elegantly in a dish with rich tomato sauce, showcasing its single portion of rolled perfection.
  • Do this for the remaining eggplant.
    Baked eggplant spinach rollatini features rolled eggplant slices stuffed with cheese and spinach, nestled in a layer of rich tomato sauce.
  • Top each eggplant with a large spoonful of marinara sauce.
    A hand spreads tomato sauce over stuffed eggplant slices, lovingly arranged in a baking dish, to create a delightful Baked Eggplant Spinach Rollatini.
  • Now top with a cup of mozzarella.
    A rectangular dish featuring layered lasagna, nestled with baked eggplant and topped with rich tomato sauce and crumbled cheese.
  • Place the eggplant rollatini into the oven for 35 minutes at 375 degrees.
    A red baking dish sits in the oven, filled with a delightful casserole of baked eggplant spinach rollatini, topped with golden breadcrumbs.
  • This is what you should have. Top with fresh basil. Serve after 5 minutes once the flavors combine.
    A savory baked eggplant parmesan dish featuring layers of melted cheese, fresh basil, and a hint of spinach rollatini, elegantly served in a rectangular casserole dish.

Nutrition

Calories: 318kcal | Carbohydrates: 15g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 970mg | Potassium: 621mg | Fiber: 5g | Sugar: 8g | Vitamin A: 956IU | Vitamin C: 9mg | Calcium: 333mg | Iron: 2mg

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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5 from 1 vote

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Recipe Rating




3 Comments

  1. 5 stars
    Made this dish for dinner today…it turned out amazing! Rao’s sauce transports an already super dish to an even higher level! Very pleased. A keeper.

    Reply

    1. Ooooh maybe you can try it with zucchini, but it releases water so not sure how that will work. It’s really good. 🙂

      Reply