This restaurant-style eggplant rollatini will thrill all your senses and is super easy to make. No culinary skills required. Hope you'll love it as much as I do.


  • Ingredients:

  • 2 large eggplants, sliced lengthwise

  • 3 eggs, beaten

  • all-purpose flour

  • bread crumbs

  • olive oil

  • 1 ½ cups Ricotta cheese

  • 4 cups fresh spinach, roughly chopped

  • 3 cloves garlic, minced

  • ½ teaspoon dried oregano

  • 1 tablespoon dried basil

  • 1 ½ cups marinara sauce

  • ½ cup grated Parmesan cheese

  • 1 ¼ cup shredded Mozzarella cheese

  • salt, pepper


  • 1.

    1. Preheat oven to 200C.

  • 2.

    2. Heat oil in a skillet. Coat eggplant slices with flour, dip in egg, then in crumbs, put in hot oil and fry until brown.

  • 3.

    3. While frying eggplant, prepare filling.

  • 4.

    4. In another skillet, heat 2 tbsp olive and when hot, add garlic and saute for 2 minutes. Add spinach and cook for about 5 minutes until reduced by half. Remove from stove and let cool.

  • 5.

    5. When cool, add ricotta, parmesan, basil, oregano, salt and pepper and mix the filling until combined. Spoon about 3 tbsp of filling on end of each eggplant slice and roll up tightly.

  • 6.

    6. Pour ¼ cup marinara sauce into the bottom of a baking pan. Place each eggplant rollatini (seam side down) in a pan. Cover with remaining marinara sauce and top with shredded mozzarella cheese.

  • 7.

    7. Bake for 25 minutes, until cheese is melted and bubbly.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 383kj
  • Fat Total 23g
  • Saturated Fat 11g
  • Protein 22g
  • Carbohydrate 23g
  • Sugar 11g
  • Sodium 938mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Do not peel eggplant. Skin adds flavour. You can prepare the whole dish one day in advance and refrigerate until baking. Serve this hearty dish with garlic bread (optional) and a bottle of wine (highly recommended). But choose your bottle of wine wisely. This eggplant recipe pairs best with a quality red wine, such as Pinot Noir Merlot and Shiraz. If you prefer white wine, crisp Chardonnay is a perfect choice.

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Posted by LenyReport
wat wordt er bedoeld met 1/4 saus...wordt geen naam vermeldt wat voor saus ????!!!
Posted by Charlotte256Report
1 ½ cups marinara sauce