Mediterranean Eggplant Roll-Ups with Spinach and Ricotta
Experience the delightful fusion of flavors in these Mediterranean Eggplant Roll-Ups, where tender, thinly sliced eggplant forms the perfect 'crepes.' Each eggplant slice is lightly sautéed to golden perfection and then filled with a luscious mixture of creamy ricotta cheese, nutrient-rich spinach, and aromatic garlic. Rolled up and nestled in a bed of savory tomato sauce, these roll-ups create a comforting dish that's ideal for impressing guests or enjoying a nourishing family meal. This recipe embodies the essence of Italian cooking, combining fresh ingredients and bold flavors, making it a satisfying choice for any occasion.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
Eggplant
1 medium (cut lengthwise into thin slices)
Seasoned flour
1/4 cup (for dredging)
Olive oil
as needed (for sautéing)
Parmesan or Romano cheese
1/4 cup (freshly grated)
Ricotta cheese
1 cup (for filling)
Whole eggs
2 (for filling)
Garlic clove
1 (minced for filling)
Salt
1/2 teaspoon (for filling)
Pepper
1/8 teaspoon (for filling)
Frozen spinach
1 (10 ounce) package (defrosted and well drained)
Grated Parmesan or Romano cheese
for topping (to taste)
Carrot
1 small (scraped)
Celery
1 stalk (chopped)
Onion
1 small (chopped)
Green pepper
1/4 medium (chopped)
Red pepper
1/4 medium (chopped)
Garlic clove
1 (minced for sauce)
Basil
1/2 teaspoon (crushed)
Oregano
1/2 teaspoon (crushed)
Thyme
1/8 teaspoon (crushed)
Sugar
1/2 teaspoon
Whole canned tomatoes
2 cups (undrained)
Tomato puree
1/3 cup
Dry red wine
2 tablespoons
Instructions
1
Begin by preparing the eggplant: Slice the medium eggplant lengthwise into thin slices. Lightly sprinkle salt on both sides and place in a colander, weighing it down with a heavy plate to extract excess moisture. Let it sit for about an hour.
2
After an hour, rinse the eggplant slices under cold water to remove the salt, then dry them thoroughly with paper towels.
3
Coat each slice in seasoned flour, ensuring even coverage on both sides.
4
Heat olive oil in a skillet over medium heat. Sauté the eggplant slices for 2-3 minutes on each side, or until they turn golden brown. Add more oil as necessary. Once cooked, keep the slices warm.
5
Meanwhile, prepare the ricotta filling: In a food processor, grate the Parmesan or Romano cheese. Combine the grated cheese with ricotta, eggs, minced garlic, salt, pepper, and well-drained spinach. Blend until well mixed and creamy.
6
To assemble the roll-ups, lay a cooked eggplant slice on a flat surface, place several tablespoons of the spinach-ricotta mixture in the center, and roll it up tightly. Continue this process until all the eggplant rolls are filled.
7
Arrange the rolled eggplant in a 13x9 inch baking pan with the seam side down.
8
For the tomato sauce, chop the carrot, celery, onion, green pepper, and red pepper in a food processor until finely diced. In a large saucepan, heat 2 tablespoons of olive oil over medium heat and sauté the chopped vegetables with minced garlic, basil, oregano, and thyme until tender.
9
Add the whole canned tomatoes, tomato puree, dry red wine, and sugar to the vegetable mix. Simmer for about 20 minutes, allowing the flavors to meld.
10
Once cooked, transfer the sauce to a food processor or blender and blend until smooth.
11
Pour the smooth tomato sauce over the eggplant roll-ups in the baking pan. Top with additional grated cheese.
12
Preheat the oven to 375°F and bake the eggplant roll-ups for 15 minutes, or until hot and bubbling. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Eggplant Roll-Ups?
They are thinly sliced eggplant 'crepes' filled with a mixture of ricotta, spinach, and garlic, then baked in a homemade tomato sauce.
What is the main vegetable used in this recipe?
The main vegetable is one medium eggplant, which is sliced lengthwise into thin slices.
How do I prepare the eggplant before cooking?
Slice the eggplant thin, salt it, let it sit for an hour to extract moisture, rinse, dry thoroughly, and coat in seasoned flour.
Why should I salt the eggplant slices?
Salting helps to extract excess moisture from the eggplant, ensuring a better texture when sautéed.
How long should the eggplant sit with salt?
The eggplant slices should sit in a colander for approximately one hour while being weighed down by a heavy plate.
Do I need to rinse the eggplant after salting?
Yes, rinse the slices under cold water to remove the salt before drying them with paper towels.
What coating is used for the eggplant slices?
The slices are coated in 1/4 cup of seasoned flour before being sautéed.
How long do I sauté the eggplant?
Sauté the slices in olive oil for 2-3 minutes per side until they turn golden brown.
What ingredients are in the ricotta filling?
The filling consists of ricotta cheese, Parmesan or Romano cheese, eggs, minced garlic, salt, pepper, and defrosted spinach.
What kind of cheese is used in the filling?
The recipe uses 1 cup of ricotta cheese and 1/4 cup of freshly grated Parmesan or Romano cheese.
How should the spinach be prepared for the filling?
Use one 10-ounce package of frozen spinach that has been defrosted and well-drained.
How many eggs are needed for the filling?
The recipe requires 2 whole eggs to be mixed into the ricotta filling.
What vegetables are included in the tomato sauce?
The sauce includes a small carrot, a stalk of celery, a small onion, and portions of both green and red peppers.
How are the sauce vegetables chopped?
The carrot, celery, onion, and peppers are finely diced in a food processor.
What herbs season the tomato sauce?
The sauce is seasoned with crushed basil, crushed oregano, and crushed thyme.
Does the tomato sauce recipe include alcohol?
Yes, the recipe calls for 2 tablespoons of dry red wine to be added to the sauce.
Why is sugar added to the sauce?
A half teaspoon of sugar is added to the sauce to help balance the acidity of the tomatoes.
How long should the tomato sauce simmer?
The sauce should simmer for about 20 minutes to allow the flavors to meld.
What is the texture of the final tomato sauce?
The sauce is blended in a food processor or blender until it is completely smooth.
How do I assemble the roll-ups?
Place several tablespoons of the ricotta mixture on an eggplant slice and roll it up tightly.
What size baking pan should I use?
The recipe recommends using a 13x9 inch baking pan.
How should the rolls be placed in the pan?
Arrange the rolled eggplant with the seam side down to ensure they stay closed while baking.
What is the oven temperature for baking?
The oven should be preheated to 375°F.
How long do the roll-ups bake?
Bake the assembled dish for 15 minutes, or until it is hot and bubbling.
What is the final topping before baking?
The dish is topped with additional grated Parmesan or Romano cheese before going into the oven.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring eggplant, cheese, and vegetables.
What type of cuisine does this recipe represent?
This recipe represents Mediterranean and Italian cooking styles.
How many garlic cloves are used in total?
The recipe uses two garlic cloves: one for the filling and one for the sauce.
What types of canned tomatoes are needed?
The recipe uses 2 cups of undrained whole canned tomatoes and 1/3 cup of tomato puree.
Can I use Romano cheese instead of Parmesan?
Yes, the recipe suggests using either freshly grated Parmesan or Romano cheese.