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Mediterranean-Inspired Eggplant Rolls

These eggplant rolls are a delightful Mediterranean dish that are easy to make and bursting with flavor, perfect for a light dinner or an impressive appetizer.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium-sized eggplants Look for firm, unblemished eggplants.
  • 1 cup ricotta cheese Can be substituted with cottage cheese for a lighter option.
  • 1 cup shredded mozzarella cheese Use a mix of mozzarella and other cheeses for added flavor.
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped Fresh or frozen spinach can be used.
  • 2 cloves garlic, minced Adjust amount based on preference.
  • 1 cup marinara sauce Store-bought or homemade marinara works.
  • 1 teaspoon dried oregano A great herb for Mediterranean flavors.
  • 2 tablespoons olive oil For sautéing and brushing eggplant.
  • to taste salt and pepper For seasoning.
  • a few fresh basil leaves for garnish Adds flavor and a fresh look.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice eggplants lengthwise into about 1/4-inch thick slices.
  3. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes to draw out moisture.
  4. In a pan, heat a tablespoon of olive oil over medium heat, add minced garlic and cook until fragrant.
  5. Toss in the chopped spinach and sauté until wilted, roughly 3-4 minutes.
  6. In a bowl, combine the ricotta, mozzarella, Parmesan, sautéed spinach, oregano, salt, and pepper.
  7. Rinse the eggplant slices to remove excess salt, then pat them dry and brush lightly with olive oil.
Assembly and Baking
  1. Take a spoonful of the cheese mixture and place it at one end of each eggplant slice, then roll them up.
  2. Spread half of the marinara sauce on the bottom of a baking dish, place the eggplant rolls seam-side down, and cover them with the remaining sauce.
  3. Bake in the preheated oven for 30-35 minutes until bubbly and golden.
Serving
  1. Garnish with fresh basil leaves and serve hot.

Notes

Eggplant can be substituted with zucchini if desired. These rolls can be prepared in advance and frozen before baking. Store leftovers in an airtight container for up to 3 days.