Baked Eggplant Rollatini, also known as Ricotta and Spinach Involtini, features thinly sliced eggplant filled with a creamy ricotta and spinach mixture, then baked in a rich tomato marinara sauce. This dish is perfect for those who love eggplant ricotta rolls and makes a comforting eggplant casserole that's vegetarian!
I had SO MANY eggplants growing in my garden in Spring and was eating them for every single meal. I was very quickly running out of creative ways to enjoy the eggplant (or aubergine for my UK friends). I did make my classic Eggplant and Pumpkin Lasagne, but there's only so many slices of lasagne you can have.
One of my blogger friends suggested I make Eggplant Involtini and I was intrigued. I tested multiple fillings before settling on my Ricotta and Spinach filling that I use for my Cannelloni. And, I think it tastes even better in the eggplant rolls (plus makes for an excellent meal prep, unlike a lot of eggplant recipes which was surprising!)
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Why you'll love this recipe
- Meal prep friendly. This Eggplant Involtini with Spinach and Ricotta is ideal for meal prep as it can be made in bulk and the flavours sink in after a day so tastes even better!
- Vegetarian friendly. This eggplant ricotta roll dish is a fantastic vegetarian option as it can be made without the parmesan very easily. It doesn't compromise on taste and will make even the meatiest of eaters salivate.
- Customisable. You can fill eggplant rolls with literally anything. The world is your oyster and It's not limited to spinach and ricotta (although, it is one of my favourites).
Ingredients
I have given a brief description and a 'why' of the ingredients for eggplant involtini in this section. Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
Ricotta and Spinach filling
Ricotta and Greek Yoghurt. I use a combination of ricotta cheese and Greek yoghurt in this recipe for my own personal preferences to decrease the fat content. I use a 2:1 ratio, but you could definitely readjust to suit how you want it! (Just be aware that the Greek yoghurt makes the texture slightly runnier).
Frozen spinach. Spinach adds a nutritious and vibrant green element to the Ricotta and Spinach Involtini; fresh spinach can be used as a substitute if preferred, but I recommend the frozen as it's already wilted saving you a lot of time (just make sure to defrost it slightly first so you can mix it in).
Eggs. Eggs help bind the ricotta and spinach mixture, ensuring the filling stays intact inside the eggplant ricotta rolls.
Spring vegetable soup. This adds a depth of flavor to the eggplant and ricotta filling (it's my secret ingredient ?); if unavailable, use a mix of dried herbs and spices to taste.
Mozzarella, shredded. Mozzarella adds a melty, cheesy layer to the baked eggplant casserole.
Lemon, juice. Lemon juice adds a fresh, tangy brightness to the ricotta and spinach mixture, balancing the richness of the cheese.
Eggplant Rollatini ingredients
Large eggplants. Eggplants are the star of the dish, serving as the tender, flavourful rolls in this eggplant casserole. Try and get unblemished and relatively even-looking eggplants as this makes it easier to make the eggplant roll. But, it's not necessary. I used ones from my garden which had bug bites in them. I cut around the bite and used it anyway.
Passata. Passata serves as the rich tomato base for the Baked Eggplant Rollatini. But, you can use homemade marinara for a more personalised touch.
Parmesan. Parmesan adds a salty, umami finish to the baked eggplant dish, creating a golden, crispy top layer.
How to make eggplant involtini
Slice the eggplants lengthways into thin strips, aiming for about ¼ inch thickness. Coat both sides of each slice with olive oil and sprinkle with salt to help draw out moisture and enhance flavour.
Place the eggplant slices on a baking sheet lined with parchment paper and roast in the oven at 180°C for about 20 minutes or until they become soft and pliable. Once done, remove them from the oven and let them cool to room temperature.
Meanwhile, in a large mixing bowl, combine all the filling ingredients: ricotta, Greek yoghurt, frozen spinach (thawed and drained), eggs, spring vegetable soup mix, shredded mozzarella, cumin, crushed garlic, lemon juice, and salt and pepper to taste. Mix until well combined and creamy.
Once the eggplant slices have cooled enough to handle, take approximately 2 tablespoons (depending on length of eggplant) of the ricotta and spinach filling and place it at the smaller end of each slice, about 1 cm from the edge.
Carefully curl the small end of the eggplant slice up and around the filling, then continue to roll it until you reach the other end, forming a neat eggplant roll. You only need one layer for the eggplant to wrap around the filling. Repeat this process for all the eggplant slices.
Bake the eggplant casserole in the oven at 180°C for about 30 minutes or until the top is golden and bubbly, and the eggplants are tender and cooked through.
Just before serving, top the Baked Eggplant Rollatini with toasted pine nuts for a delightful crunch and added flavour. Enjoy your delicious and nutritious Ricotta and Spinach Involtini!
Top Tip
Serve the Eggplant Rollatini with a side of garlic bread or a fresh green salad to complete the meal.
Substitutions and variations
Zucchini. If you're after a different option to the rolled eggplant, try the ricotta and spinach filling with zucchini (you can even use a grater to cut it into really thin strips.
Vegetarian. Parmesan cheese is unfortunately not vegetarian because it is often made with animal rennet, and enzyme derived from the stomach lining of young calves. If you dietary preferences are for vegetarian, substitute the parmesan on top with another type of cheese that melts.
Ricotta and Greek Yoghurt. As mentioned, I use a 2:1 ratio for the ricotta and Greek yoghurt as it's not enough to dramatically change the texture, but enough to increase the protein and decrease fats. You can opt for any variation you like, just be aware the texture might change. You could also use cream or cottage cheese in replace of either of the elements.
Meal prep and leftovers
Meal prepping Eggplant Involtini is a fantastic way to ensure you have a nutritious and delicious meal ready for busy days. This baked eggplant dish can be easily prepared in advance, allowing you to enjoy homemade comfort food with minimal effort.
Storing
Store the cooked Eggplant Involtini in an airtight container in the refrigerator for up to 4 days. Allow the dish to cool completely before sealing to maintain its texture and flavour. If you close the lid before it is cooled, the texture of the eggplant will get mushy and unappetising.
Reheating
Microwave. Before reheating the eggplant involtini in the microwave, poke some holes in the eggplant rolls and make sure there is enough sauce to cover. This will ensure the best texture.
Reheat individual portions in the microwave on 1 minute intervals, flipping the eggplant rollatini each time to provide an even reheat.
Oven. Preheat oven to 160C then place in individual portions (making sure there is enough sauce to cover). Reheat for about 5 minutes, flip the eggplant rolls over, then heat for another 5 minutes.
Freezing
I wouldn't recommend freezing the eggplant involtini with ricotta and spinach after it's been cooked as it will drastically change the texture and make it really mushy.
But, you can freeze the eggplant casserole before baking and then bake fresh when ready to serve. This will help preserve the texture of the rolled eggplant with spinach and ricotta.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To slice eggplant for rollatini, cut the eggplant lengthwise into thin strips, aiming for about ¼ inch thickness. This ensures the slices are pliable enough to roll without breaking, making them perfect for Baked Eggplant Rollatini.
Involtini is an Italian term referring to thin slices of meat, fish, or vegetables that are rolled around a filling. In the case of Ricotta and Spinach Involtini, thinly sliced eggplant is filled with a mixture of ricotta, spinach, and seasonings, then rolled and baked.
Yes, eggplant rollatini can be frozen. But, I recommend to freeze BEFORE baking. To freeze, prepare the rolls as directed, but do not bake them. Instead, place the assembled dish in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed for a delicious and convenient meal.
You might also like these dishes that hero veggies
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Baked Eggplant Rollatini (Ricotta & Spinach Involtini)
Ingredients
Filling
- 250 g (1 cup) ricotta (See Note 1)
- 125 g (½ cup) Greek yoghurt (See Note 1)
- 250 g frozen spinach defrosted and drained
- 2 eggs
- 30 g (1 packet) dried spring vegetable soup
- 125 g (½ cup) mozzarella shredded
- 20 g (1 tbsp) cumin
- 2 cloves garlic crushed
- ½ lemon juice
- S&P to taste
Eggplant
- 500 g (2 large) eggplants
- 40 ml (2 tbsp) olive oil
- 40 g (2 tbsp) salt
- Pepper to taste
- 500 g (2 cups) passata or a homemade marinara/tomato based sauce
- 100 g (1 cup) parmesan (See Note 2)
Instructions
- Slice eggplant lengthways and coat both sides with olive oil and salt.
- Place in the oven for 20 minutes @180C or until they're soft and pliable. Remove and let cool.
- In the meantime, add all the filling ingredients together.
- Once the eggplants have cooled enough to touch, place 2(ish) tablespoons of the filling at the small end about 1cm from the edge.
- Curl the end up and around the filling, roll until you reach the other side. Repeat for all slices.
- In an oven safe dish, add ½ of the marinara/passata to the base. On top, add the rolled eggplant, then top with the other half of the sauce and parmesan.
- Bake for 30 minutes @180C.
- Top with toasted Pinenuts
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