Directions
Prepare the Eggplant:
Preheat your oven to 375°F (190°C).
Lay the sliced eggplants on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and sprinkle with salt and pepper.
Bake for 15 minutes or until soft and pliable. Let them cool slightly.
Make the Filling:
In a bowl, combine ricotta cheese, Parmesan cheese, spinach, garlic, oregano, and chili flakes (if using). Mix until well combined.
Assemble the Rolls:
Place a spoonful of the filling at the wider end of each eggplant slice. Roll it up tightly and secure with a toothpick if necessary.
Bake the Rolls:
Spread a layer of marinara sauce at the bottom of a baking dish. Arrange the eggplant rolls seam-side down in the dish.
Spoon additional marinara sauce over the rolls and sprinkle with extra Parmesan cheese if desired.
Bake for 20 minutes or until the sauce is bubbling and the rolls are heated through.
Serve and Garnish:
Garnish with fresh basil leaves and serve warm.
Serving and Storage Tips
Serving: Serve the eggplant rolls hot, paired with a side of garlic bread or a fresh salad. They make a hearty vegetarian main course or a flavorful side dish for any meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
Variations
We opted for homemade instead of ordering takeout, and it was a hit! Replicate this delightful dish.
Instant Pot Keto Beef Stew
This dish is so delicious, I can’t control myself. Send help!
Easy Pineapple Dessert
Long John Silver’s Batter Recipe: A Beloved Family Tradition
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
Classic German Rouladen
Breaking: Netflix Loses Almost 10 Million Subscribers in a Day After Big Donation
Chocolate dessert cream with Kinder Bueno white.