Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.

  • Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.

  • Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.

  • Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.

  • Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.

  • Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.

  • Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

Cook's Note:

Substitute one 8-ounce package frozen spinach for the fresh spinach if desired.

Nutrition Facts

368.9 calories; protein 23.8g 48% DV; carbohydrates 36.1g 12% DV; fat 15.9g 24% DV; cholesterol 47.1mg 16% DV; sodium 1034.1mg 41% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2017
This is very good, but something is missing with the directions. The oven temperature should be adjusted to about 350° maximum of 375° after the eggplant has cooked the first time. Also, if it's meant to be in the oven for an hour at least cover it with foil so the cheese doesn't burn. Read More
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/14/2017
This is very good, but something is missing with the directions. The oven temperature should be adjusted to about 350° maximum of 375° after the eggplant has cooked the first time. Also, if it's meant to be in the oven for an hour at least cover it with foil so the cheese doesn't burn. Read More
(3)
Rating: 5 stars
02/09/2020
I agree with the other posters, the temp needed to be adjusted and I foil it for the first 40 min. then uncover the remainder. Read More
Rating: 5 stars
04/15/2019
Came out great healthier than frying eggplant for eggplant parm and easily as tasty. I followed the temperature modifications as noted. Thanks for the tip and the recipe. Read More
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