Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(54 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 aubergines, 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 cheese made from whey and traditionally a by-product of…

  • grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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10th Aug, 2018
I thought I had seasoned pretty well, but turned out pretty bland. My mum genuinely liked them though and didn't think they were tasteless at all!
OLOV's picture
6th Aug, 2017
Excellent receipt! Delicious!!! Definitely will make it again.
28th Jul, 2017
Changed quite a bit of the recipe. Fried the slices instead as I had quite a few slices. Found that the ricotta was too bland and will use a mix of cream cheese and grated cheddar next time. I used chopped basil and mixed it with the ricotta. I then used a mix of chopped onions, garlic, and chilli. Also, I added a teaspoon full of curry powder and some ketchup to the tomato sauce and gave it a bubble before I poured it over. Also used grated cheddar and a lot of dried breadcrumbs. Was delish!
13th May, 2017
I made my own tomato sauce with pasata, onions, garlic, Mediterranean herbs, diced mushrooms and the bits of aubergine that didn't make it into strips good enough to roll. I put a lot more of the bead crumb on top, and I think that worked well as it gave the dish some texture. Me and my partner really enjoyed it and will definitely make it again.
11th Jan, 2017
Really a nice recipe. Although I strongly agree with all the other comments here that the tomato sauces strongly benefits from some extra flavour (either from a store bought sauce or by simply frying some onion garlic, adding herbs etc etc).
19th Sep, 2016
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.
21st Mar, 2016
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!!!
8th Feb, 2016
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
16th Jul, 2015
This was very bland and boring for a main meal. It would be lovely as a side dish
3rd Jul, 2015
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


23rd May, 2015
Anyone know how much frozen spinach to use, if not using fresh?
goodfoodteam's picture
24th Aug, 2015
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. 
13th Jan, 2014
Does anyone think that this would work well as a side dish?
goodfoodteam's picture
29th Jan, 2014
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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