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Cheesy Eggplant & Spinach Roll Ups: Deliciously Healthy Recipe

  • Author: cooktrove
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Indulge in these Cheesy Eggplant & Spinach Roll Ups, a delightful dish that combines tender roasted eggplant with a creamy cheese filling. Perfect for a comforting meal, these roll-ups are both nutritious and satisfying.

Ingredients

Scale
  • 2 medium eggplants (about 1 pound each)
  • 1 teaspoon salt (for sweating the eggplant)
  • 2 tablespoons olive oil (for brushing)
  • Freshly ground black pepper (to taste)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1/4 teaspoon nutmeg
  • Salt and pepper (to taste)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Fresh basil leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). This step is crucial as it ensures the eggplants roast evenly, creating a deliciously tender texture.
  2. While the oven is heating, slice the eggplants lengthwise into 1/4-inch thick slices. Use a sharp knife for clean cuts. Avoid cutting them too thick, as they won’t roll easily.
  3. Sprinkle the sliced eggplants with 1 teaspoon of salt and let them sit for about 30 minutes. This process, known as sweating, draws out excess moisture and bitterness. You’ll know they’re ready when they start to sweat and become slightly limp.
  4. After 30 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels. This step is important to ensure your roll ups don’t become soggy.
  5. Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with freshly ground black pepper. Place them on a baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway through, until they are tender and slightly caramelized.
  6. While the eggplants are roasting, prepare the cheese filling. In a large bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 large egg, 2 cups of chopped fresh spinach, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of red pepper flakes (if using), 1/4 teaspoon of nutmeg, and salt and pepper to taste. Mix until well combined. The filling should be creamy and well-seasoned.
  7. Once the eggplants are roasted, remove them from the oven and let them cool slightly. This will make them easier to handle.
  8. To assemble, take a slice of roasted eggplant and spoon about 2 tablespoons of the cheese filling onto the wider end. Carefully roll it up, tucking in the ends as you go to keep the filling inside. Place the roll up seam-side down in a baking dish. Repeat until all slices are filled and rolled.
  9. For the marinara sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant. Stir in 2 cups of marinara sauce and 1 teaspoon of Italian seasoning, simmering for 5-10 minutes. Pour the sauce over the assembled roll ups in the baking dish.
  10. Top with extra mozzarella or Parmesan cheese if desired, and bake in the oven for an additional 20 minutes, or until the cheese is bubbly and golden. Look for a golden-brown top to know it’s perfectly baked.
  11. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if using, and enjoy your Cheesy Eggplant & Spinach Roll Ups!
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 roll up
  • Calories: 350
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 80 mg

Keywords: One common mistake is not sweating the eggplant long enough. This step is crucial for reducing bitterness and moisture, so be patient! Adjust the cheese ratios according to your taste; if you prefer a creamier filling, add more ricotta or mozzarella. Consider adding fresh herbs like basil or parsley directly into the cheese mixture for added flavor and freshness.

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Find it online: https://cooktrove.com/cheesy-eggplant-spinach-roll-ups-deliciously-healthy-recipe/