Menu
Zucchini Roll-Ups Zucchini Roll-Ups
Spinach Roll-Ups Spinach Roll-Ups
Asparagus Roll-Ups Asparagus Roll-Ups
Eggplant Rollatini Eggplant Rollatini
Spinach Chicken Roll-Ups Spinach Chicken Roll-Ups
Chicken Pesto Roll-Ups Chicken Pesto Roll-Ups
Cheese Asparagus Roll-Ups Cheese Asparagus Roll-Ups
Flounder Roll-Ups Flounder Roll-Ups
Egg Rolls Egg Rolls
Vegetable Egg Rolls Vegetable Egg Rolls
Pizza Roll-Ups Pizza Roll-Ups
Asparagus Appetizer Roll-ups Asparagus Appetizer Roll-ups
Pizza Chicken Roll-Ups Pizza Chicken Roll-Ups
Asparagus Ham Roll-Ups Asparagus Ham Roll-Ups
Ham & Green Onion Roll-Ups Ham & Green Onion Roll-Ups
Lasagna Roll Ups Lasagna Roll Ups
Eggplant & Zucchini Rollatini Eggplant & Zucchini Rollatini
Crab Lasagna Roll-Ups Crab Lasagna Roll-Ups
Spinach Lasagna Roll-Ups Spinach Lasagna Roll-Ups
Lasagna Spinach Roll Ups Lasagna Spinach Roll Ups

Eggplant Roll-Ups

2 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 20 min.

Makes

6 servings

Updated: Jul. 12, 2023
We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! —Laura Haugen, Portland, Oregon
Eggplant Roll-Ups
Eggplant Roll-Ups Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 medium eggplants (about 2-1/2 pounds), divided
  • Cooking spray
  • 1/2 teaspoon salt
  • 3 cups fresh spinach leaves
  • SAUCE:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (15 ounces) tomato puree
  • 3 tablespoons minced fresh basil or 3 teaspoons dried basil
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • FILLING:
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • TOPPING:
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons panko bread crumbs
  • Minced fresh parsley, optional

Directions

  1. Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle with 1/2 teaspoon salt. Bake until just pliable (do not let soften completely), 10-12 minutes; cool slightly.
  2. Meanwhile, in a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside.
  3. For sauce, finely chop leftover eggplant pieces to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended.
  4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place 1 rounded tablespoon filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups in baking dish over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake for 20-25 minutes or until heated through and bubbly. Serve with remaining sauce. If desired, sprinkle with parsley.

Nutrition Facts

3 roll-ups: 257 calories, 10g fat (3g saturated fat), 23mg cholesterol, 652mg sodium, 28g carbohydrate (14g sugars, 8g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.