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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

Lightened up Eggplant Baked Spinach Rollatini loaded with flavor without the unnecessary "fried" fat.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Author: Nisha Kapur

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

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