Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

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(46 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 curd cheese. Made from whey, it is traditionally a by-product of making…

  • 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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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.
27th Apr, 2013
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
1st Apr, 2013
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!


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