Rolled Eggplant

Serves 4


  • 1 large eggplant
  • 2 eggs
  • 1/2 cup bread crumbs
  • 3 teaspoon Italian herbs
  • 1 cup ricotta cheese
  • 10 ounces spinach, defrost if frozen
  • 12 ounces tomato sauce / marinara
  • 1 ounce mozzarella cheese


  1. Preheat oven to 350 F.
  2. In a pie plate, stir egg until smooth.

    Eggplant breaded and baked.
    Eggplant breaded and baked.
  3. In a separate pie plate, mix bread crumbs and herbs.
  4. Slice eggplant lengthwise into long, thin (1/4″ 5mm) slices.
  5. Dip eggplant slices in egg and bread crumbs and arrange in a single layer on a cookie sheet.
  6. Bake slices for 5 minutes, turn over, then bake for another 5 minutes.
  7. Spread cheese on slices.

    Eggplant filled and rolled.
    Eggplant filled and rolled.
  8. Spread spinach on slices.
  9. Roll slices and place seam side down in a 8″ x 10″ baking dish.
  10. Pour sauce over rolls.
  11. Sprinkle mozzarella over the sauce.
  12. Bake until hot and bubbly, ~20 minutes.

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