Aubergine rolls with spinach & ricotta

Aubergine rolls with spinach & ricotta

  • 1
  • 2
  • 3
  • 4
  • 5
(78 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Oct, 2019
Wish I'd read the comments re ricotta & tom sauce being bland. It definitely needed a bit of pimping, as it stands it's rather unremarkable.
29th Apr, 2019
This is really good. I use cottage cheese instead of ricotta (it's lower in calories and tastier) and a pot of fresh pasta sauce from the supermarket. Arrabiata sauce is lovely with it.
29th Dec, 2018
This was absolutely delicious. Instead of the jar of tomato sauce I made my own from tinned tomatoes, onion, garlic, and white wine, and I switched out the parmesan for cheddar. It did take longer than I expected because I wasn't aware of how long it would take to squeeze out the water from the spinach, nor how much boiled water would be required to wilt two big bags of it! I think personally I would switch out the bread crumbs for more cheese next time, though everyone else seemed to like the more crunchy texture. All-in-all, very good :)
Nobby Why's picture
Nobby Why
12th Nov, 2018
Not sure why this as thousands of the same pop up under "raw food" search but then again, thanks to our "Smart Technology", we are being Told what we need to find (not what we want to). It's how our intelligent world functions these days.
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.


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
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?