Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(51 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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13th Feb, 2015
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.
17th Jul, 2014
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! Delicious.
Piet Marsman's picture
Piet Marsman
17th Jul, 2014
Delicious , and plenty of seasoning = salt pepper & oregano garlic and a fried union > into sauce and spinach.
22nd Jun, 2014
Absolutely gorgeous. Made my own tomato sauce instead of using a jar. The leftovers were lovely for lunch the next day too.
7th Apr, 2014
This was lovely, I used one aubergine, added broccoli and used mozzarella to top. Will post my variation on my blog, mummaGzblog.
24th Sep, 2013
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.
30th Jun, 2013
My favorite! I chop the rest of the melanzane and roast it slightly with onion and put them to the tomatosauce.
30th May, 2013
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.
12th May, 2013
Definetly a great recipe! Very tasty and easy to make.
12th May, 2013
This is a really great recipe. It combines two of my favourite recipes. Definitely worth trying. My dinner guests loved it. Great vegetarian option.


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