Eggplant Roll-Ups with Creamy Ricotta and Spinach
Indulge in the comforting flavors of Eggplant Roll-Ups with Creamy Ricotta and Spinach. Tender slices of eggplant are filled with a luscious ricotta and spinach mixture, baked to perfection, and topped with Parmesan for an unforgettable experience. This dish is ideal for family gatherings or a cozy dinner at home, offering a delightful blend of tastes that will impress any guest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 pound)
- 1 cup fresh ricotta cheese
- 2 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Slice eggplants lengthwise into 1/4-inch strips. Sprinkle with salt and let sit for 20 minutes. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted (3-4 minutes). Remove from heat.
- In a bowl, combine ricotta, sautéed spinach, Parmesan, salt, and pepper.
- Spread filling on each eggplant slice, roll them up tightly, and place seam-side down in the baking dish.
- Drizzle with olive oil and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 2 roll-ups (approximately 180g)
- Calories: 245
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg