Aubergine rolls with spinach & ricotta

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m
This spin on Italian ‘melanzane alla Parmigiana’ is quick to prepare and makes a deliciously creamy, veggie bake.


  • 2 aubergines, cut into thin slices lengthways
  • 2 tbsp olive oil
  • 500g spinach
  • 250g tub ricotta
  • Grating of nutmeg
  • 350g jar tomato sauce
  • 4 tbsp fresh breadcrumbs
  • 4 tbsp parmesan (or vegetarian alternative)


Step 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.

Step 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.

Step 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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Nutritional Info

This information is per serving.

  • Calories

    376 k
  • Protein

    20 g
  • Carbs

    23 g
  • Fat

    23 g
  • Saturates

    9 g
  • Fibre

    10 g
  • Sugar

    12 g
  • Salt

    1.3 g

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