Description
A delightful dish that marries tender eggplants with a rich and flavorful filling of creamy ricotta and fresh spinach, perfect as an appetizer, main course, or side dish.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips, approximately 1/4-inch thick. Sprinkle with salt and let sit for 20 minutes, then rinse and pat dry.
- In a mixing bowl, combine ricotta cheese, chopped spinach, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Stir to create a creamy filling.
- Heat olive oil in a large pan over medium heat. Sauté eggplant slices for about 2-3 minutes on each side until tender.
- On each eggplant slice, place a spoonful of the ricotta-spinach mixture at one end and roll up. Arrange seam-side down in a baking dish, cover with marinara sauce, and sprinkle extra mozzarella on top. Bake for 25-30 minutes until heated through and bubbly.
Notes
Salting the eggplant improves texture and flavor. You can add roasted red peppers or substitute spinach with other greens for variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg