Eggplant Spinach Rollatini


The day after Christmas, we had a Fortieth birthday party for my husband.  In an effort to keep things “easy” because it was the day after Christmas, my mother and I grabbed massive quantities of Italian cuisine from our wholesale club.  We got Spinach Chicken Alfredo, Mac and Cheese for the kids, Vegetable Lasagna, Angus Meatballs and sauce, Caesar Salad  and loads of Italian bread.   It ended up being cheaper than the catering I was originally going to order and it was pretty easy to prepare.  Most went in a crock pot while the rest , by some miracle, went in the oven at the same temp.

As I was running through Wegman’s at the last minute picking things up for the party, I passed the frozen section and saw a family pack of something called Eggplant Rollatini.  I had never seen it before but it looked fabulous!  I am a BIG fan of Eggplant so I grabbed it and thought, well, even if others don’t eat it, I will and I’ll have leftovers.  Yeah, I was totally thinking about me.


I was right.  It was delicious and I had leftovers to enjoy!  It also got me thinking that I good totally make this at home using homemade sauce.  So this past weekend, I set out to recreate the dish with a few changes.  First, I used my recipe for ricotta filling (halved that is) that I use from lasagna or stuffed shells.  I am fairly sure it’s pretty common.  Second, I used my homemade marinara.  Third, I added spinach because I add spinach to pretty much everything.  And last, I didn’t bread mine like theirs’ is.  I had totally planned to but I ran out of foil and had to make a trip to the store so I cut that step out in order to save time.  I still loved it and don’t believe it needs it.

Eggplant has a lot of moisture in it just like zucchini so I knew that I must get some of it out or it was going to be very watery.  To do that, all you do it slice the eggplant (a mandolin works perfect for this and I was able to get 12 good slices out of 2 eggplants) and sprinkle some Himalayan Pink salt over the slice and let them sit for 15-20 minutes.  I placed mine in a colander so it could drain into the sink but you don’t have to.



Once that’s done, take some paper towels and dry it very well.  Bake the eggplant, pat dry again and place two tablespoons (1 wasn’t enough, 3 oozed out the sides) of cheese mixture on the eggplant and roll it up.



Place in a 9×13 casserole dish, add some sauce and cheese and bake covered with foil (see I needed the foil) for 55- 60 minutes.


It sounds like a lot of steps but I assure you, it is very easy and well worth the cook time.  It’s not a meal I could make during the week because of time constraints but it is perfect for cold snowy weekend dinner!


Serving Size: 2 Eggplant Rollatini

Eggplant Spinach Rollatini

30 minPrep Time:

1 hrCook Time:

1 hr, 30 Total Time:

Save RecipeSave Recipe


  • 2 medium Italian eggplants, cut lengthwise into a total of 12 (1/4-inch thick) slices
  • Himalayan Pink salt
  • 2 cups homemade or jarred marinara sauce
  • 1 large egg
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 10 oz frozen spinach, heated through and squeezed well
  • 1 garlic clove, minced
  • 1 cup (4 oz) shredded mozzarella


  1. Cut the 2 ends off the eggplants.
  2. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. (It's easiest to do this with a mandolin.)
  3. Sprinkle the eggplant with the salt to help remove excess moisture from the eggplants. Set aside for about 15 to 20 minutes.
  4. Pat dry with a towel.
  5. Preheat oven to 400°F.
  6. Season the eggplant with a little more salt and pepper, then arrange on two silicone mats (or parchment) on baking sheets.
  7. Cover tightly with foil and bake until eggplant is tender but NOT fully cooked, (about 8 minutes).
  8. Spread 1/2 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  9. In a medium bowl, beat the egg mix with ricotta, Romano cheese, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
  10. Pat eggplant dry with paper towels again. Dividing the ricotta-spinach mixture (about 2 tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.
  11. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
  12. Bake until the eggplant is very tender, about 55-60 minutes.
  13. Remove from oven and let cool 5 minutes before serving.
Cuisine: Italian, Meatless |


21 Day Fix: 1 G, 1/2 P (Sauce), 1 R, 1 B


Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *