Vegetarian · Everyday cooking

Eggplant, Ricotta & Tomato Rolls

Soft roasted eggplant wrapped around a spinach-ricotta filling and baked in tomato sauce.

By CarbPortion · AI-assisted recipe

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Prep: 25 min
Cook & rest: 45 min
Total: 70 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Eggplantcut lengthwise into 5 mm slices700 g
RicottaWhole milk300 g
Spinachroughly chopped250 g
Eggbeaten50 g
Canned tomatoesIn tomato juice, no added salt450 g
Mozzarellagrated100 g
Olive oilSalad or cooking oil25 g
Garlicminced10 g
BasilDried2 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C). Brush the eggplant slices with the oil and half the salt on lined trays. Roast for 15–20 minutes until flexible, then let cool enough to handle.
Wilt the spinach in a dry covered pan over low heat. Cool briefly and squeeze out excess water, then mix with the ricotta, egg, pepper and remaining salt.
Stir the tomatoes, garlic and basil in a roughly 25 × 20 cm baking dish. Spread a little spinach filling along each eggplant slice and roll up.
Nestle the rolls seam-side down in the sauce. Add any leftover filling between the rolls, sprinkle with mozzarella and bake for 25–30 minutes until the center reaches 165°F (74°C).
Rest for 5 minutes and divide the rolls and sauce into 4 servings.

Kitchen notes

Small or uneven slices can be layered with the filling instead of rolled. Choose cheeses made with vegetarian rennet.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 23.8 g
Fiber: 9.1 g
Carbs − fiber: 14.8 g
Protein: 17.3 g
Fat: 22.1 g
Energy: 347 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Eggplant, Ricotta & Tomato Rolls

For 4 servings

Vegetables

EggplantRaw700 g
GarlicRaw10 g
SpinachRaw250 g

Eggs & dairy

EggRaw, whole, without shell50 g
MozzarellaWhole milk, low moisture100 g
RicottaWhole milk300 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

BasilDried2 g
Black pepperDried, ground1 g
SaltTable salt3 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt450 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/eggplant-ricotta-tomato-rolls/

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