Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(43 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal376
  • fat23g
  • saturates9g
  • carbs23g
  • sugars12g
  • fibre10g
  • protein20g
  • salt1.3g
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  • 2 aubergine, cut into thin slices lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • grating of nutmeg
  • 350g jar tomato sauce
  • 4 tbsp fresh breadcrumb
  • 4 tbsp Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

  2. Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.

  3. Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

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Comments (39)

helen130778's picture

Made this yesterday, as my daughter came home from the supermarket with 2 aubergines. I took note of the comments on here that it needs some extra adding to make it more tasty. I add torn up basil leaves to the filling, and add extra to the sauce. I also bashed three cloves of garlic and sat them between the parcels before pouring on the jar of sauce, to which I used I chargrilled veg and tomato sauce, and and some passata . Finally I putting fresh basil on the top before baking. We really tasty, and the whole family enjoyed it. Would certainly make again.

fazusmolotoo115's picture

This is SO good!! I added mushrooms and red bell peppers which really worked. I also used oregano chilli flakes and mozzarella. Will be definitely making again!!!

Icarus9's picture

Very tasty. Rather than making aubergine rolls, I layered with half the aubergines, cheese and ricotta mix, the other half of the aubergines, then poured over the tomato sauce, followed by breadcrumb and parmesan mix. Will be making again.

carolestevens11's picture

This was very bland and boring for a main meal. It would be lovely as a side dish

michelle43's picture

Very tasty. I'd got some homemade pesto so I spread some on each aubergine
And I made my own tomato sauce. A great veggie dish

EllaMc-B's picture

This meal is delicious and a great vegetarian option. The ricotta is so smooth and creamy and the aubergine rolls were surprisingly really easy to roll once roasted. I made my own tomato sauce and placed sliced mozzarella on each aubergine roll before baking it. I found this very filling and satisfying - yum!

Reb35's picture

This is clearly meant to be a low-fat version of cannelloni, which is not what I was looking for, I just really liked the idea of using the aubergine in place of pasta. I love aubergine and considering I always have bread with spinach and ricotta cannelloni, it's very filling with the pasta as well so the aubergine alternative seemed a great idea. I add onion, herbs and chopped olives to the tomato sauce, put a layer of sliced mushrooms in the bottom of the cooking dish, and increase the cheesiness by adding some parmesan to the ricotta mixture, and pouring cheese sauce over the top before sprinkling with more parmesan (no breadcrumbs). Really delicious, will make again and again.

miss_indigo's picture

Delicious and easy to make. Had no nutmeg to hand so used black pepper. Used root vegetable crisps, crushed up in place of breadcrumbs as I was out of those too!

Piet Marsman's picture

Delicious , and plenty of seasoning = salt pepper & oregano garlic and a fried union > into sauce and spinach.

redellie's picture

Absolutely gorgeous. Made my own tomato sauce instead of using a jar. The leftovers were lovely for lunch the next day too.

Fudgyann's picture

This was lovely, I used one aubergine, added broccoli and used mozzarella to top. Will post my variation on my blog, mummaGzblog.

crosscat's picture

Really easy, really delicious! Although I did half the recipe, and found I still needed most of a 350g jar of sauce, maybe I just like things more saucy, but I'd use more than one jar for the full recipe I think, or just make my own sauce.

Kapazunder's picture

My favorite! I chop the rest of the melanzane and roast it slightly with onion and put them to the tomatosauce.

eleanormayo's picture

LOVED these! I used marscapone as it needed using up instead of ricotta. I only roasted the aubergines for 20 mins and that was plenty. A great dish to make ahead earlier in the day and then just pop in the oven when you need it.

cacaca's picture

Definetly a great recipe! Very tasty and easy to make.

janeycook's picture

This is a really great recipe. It combines two of my favourite recipes. Definitely worth trying. My dinner guests loved it. Great vegetarian option.

katherineyates's picture

Really yummy, made a simple tomato sauce with it, rather than buying one. Also tried layering the aubergine with the ricotta mix : aubergine, mix, aubergine, tomato sauce, breadcrumbs cheese..... Like a thin lasagne. Worked really well too

desertprincess's picture

Delicious! I didn't have nutmeg so made sure I seasoned it really well.. Added some chilli powder to the ricotta mix. Also fried some onions and garlic with the pasta sauce, together with chilli flakes and basil, just to make it richer. Topped with mozzarella instead. Was worried when I was grilling the aubergines as it got stuck to the foil AND baking paper for some weird reason. Also seasoned the aubergines after I brushed with oil. Hubby absolutely loved it!

michelle43's picture

Loved this recipe. I made my own tomato sauce. I didn't have any parmesan in, so used a strong cheddar

natalia5294's picture

I made my own tomato and basil sauce instead of using a jar of sauce, and served it with green salad on the side, it tasted absolutely delicious. A lovely, healthier version of spinach and ricotta cannelloni, which I love. I'll definitely be making this again.


Questions (4)

janscott1980's picture

Anyone know how much frozen spinach to use, if not using fresh?

goodfoodteam's picture

500g of frozen spinach should be fine but we haven't tested this recipe using frozen spinach instead of fresh so cannot guarantee perfect results. Let us know how you get on. 

kerriannecox's picture

Does anyone think that this would work well as a side dish?

goodfoodteam's picture
Hi there. Yes this dish would work well as a side. The serving number will stretch to more people if you're serving it alongside other things too. Hope you enjoy it! BBC Good Food web team

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