Imagine a dish that combines the creamy richness of ricotta, the earthy goodness of spinach, and the melt-in-your-mouth texture of perfectly roasted eggplant. This Spinach and Ricotta Baked Eggplant is not just a recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece that will have your family and friends begging for seconds. Whether you're a vegetarian looking for a show-stopping main course or a food lover seeking a new flavor adventure, this Italian-inspired dish is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 2 cups spinach, chopped
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly brush each slice with olive oil and season with salt and pepper.
- Arrange the eggplant slices on the prepared baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, turning once halfway through, until the eggplant is tender and lightly golden.
- While the eggplant is roasting, sauté the chopped spinach in a pan with a little olive oil until wilted and excess moisture is evaporated. Let it cool slightly.
- In a mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper to taste.
- Grease a baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom of the dish.
- Take each roasted eggplant slice and spread a spoonful of the spinach-ricotta mixture down the center. Carefully roll the eggplant slice into a tight roll.
- Place each rolled eggplant seam-side down in the prepared baking dish. Pour the remaining marinara sauce over the rolls.
- Sprinkle shredded mozzarella cheese evenly over the top of the eggplant rolls.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Choose the Right Eggplant: Look for firm, glossy eggplants without blemishes. Slice them evenly to ensure uniform cooking.
- Salt and Drain Technique: If you want to reduce bitterness, sprinkle salt on eggplant slices and let them sit for 15 minutes before patting dry. This also helps remove excess moisture.
- Olive Oil is Key: Use a good quality olive oil when brushing the eggplant to enhance flavor and ensure a beautiful golden roast.
- Don't Overcrowd: When roasting eggplant, give each slice breathing room on the baking sheet to achieve that perfect crispy edge.
- Cheese Matters: Use fresh ricotta and high-quality mozzarella for the best flavor and melting properties.
- Make Ahead Friendly: You can prepare the eggplant rolls in advance and refrigerate, then bake just before serving – perfect for entertaining!
- Garnish Brilliance: A sprinkle of fresh basil or parsley at the end adds a burst of freshness and makes the dish look professionally prepared.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 18g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 50mg
