Directions
Prepare the Eggplant:
Preheat your oven to 375°F (190°C).
Lay the sliced eggplants on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and sprinkle with salt and pepper.
Bake for 15 minutes or until soft and pliable. Let them cool slightly.
Make the Filling:
In a bowl, combine ricotta cheese, Parmesan cheese, spinach, garlic, oregano, and chili flakes (if using). Mix until well combined.
Assemble the Rolls:
Place a spoonful of the filling at the wider end of each eggplant slice. Roll it up tightly and secure with a toothpick if necessary.
Bake the Rolls:
Spread a layer of marinara sauce at the bottom of a baking dish. Arrange the eggplant rolls seam-side down in the dish.
Spoon additional marinara sauce over the rolls and sprinkle with extra Parmesan cheese if desired.
Bake for 20 minutes or until the sauce is bubbling and the rolls are heated through.
Serve and Garnish:
Garnish with fresh basil leaves and serve warm.
Serving and Storage Tips
Serving: Serve the eggplant rolls hot, paired with a side of garlic bread or a fresh salad. They make a hearty vegetarian main course or a flavorful side dish for any meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
Variations
This never disappoints when I serve it at parties!
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