Tender roasted eggplant slices wrapped around a creamy ricotta-and-spinach filling, then baked in tomato sauce beneath melted mozzarella. This hearty vegetarian dish serves four.
$17.43
Per Serving
$4.36
Total
90 min
Prep
30 min
Cook
55 min
Difficulty
medium
Servings
100%
92%
Frozen chopped spinach, thawed in the refrigerator · 10 Ounce
Kroger® Frozen Spinach Chopped (opens in a new tab)
83%
Low-moisture mozzarella cheese, shredded · 1.5 Cup
Kroger® Mozzarella Shredded Cheese (opens in a new tab)
75%
Whole-milk ricotta cheese · 2 Cup
BelGioioso® Ricotta Con Latte® Whole Milk Cheese (opens in a new tab)
54%
21%
20%
6%
Dried oregano · 0.5 Teaspoon
Private Selection® Mediterranean Oregano Leaves Shaker (opens in a new tab)
4%
1%
1%
Mixing Bowl
Measuring Cups
Measuring Spoons
Cutting Board
Chef’s knife
Parchment paper
Instant-read thermometer
Oven mitts
Clean kitchen towel
Mixing spoon
9-by-13-inch baking dish
Pastry brushParchment paperHeat the oven to 425°F, with racks in the upper and lower thirds. Line both baking sheets with parchment paper. Wash your hands and clean the preparation surfaces. Rinse the eggplants and basil under running water, dry them, and remove any damaged areas.
Cutting BoardChef’s knifeTrim the eggplant stems. Cut the eggplants lengthwise into long slices about 1/3 inch thick, aiming for approximately 16 broad slices. Keep the skin on. Arrange the slices in a single layer on the baking sheets.
Use the chef’s knife on a stable cutting board and keep fingers clear of the blade.
Parchment paperOven mittsPastry brushBrush both sides of all the slices with the 3 tablespoons olive oil, dividing it evenly. Sprinkle with the 1/2 teaspoon salt allocated to the eggplant. Roast unbreaded for 20–25 minutes, turning the slices and switching the sheets between racks halfway through. The slices should be tender and flexible, with lightly golden edges, but not crisp or dried out. Remove individual slices early if they soften before the others.
Use oven mitts when handling the hot baking sheets.
Oven mittsLet the eggplant cool until comfortable to handle, about 5 minutes. Reduce the oven temperature to 375°F and position a rack in the center.
Let the roasted eggplant cool until comfortable to handle before rolling.
Mixing BowlClean kitchen towelMixing spoonWhile the eggplant roasts, wrap the thawed spinach in a clean kitchen towel and squeeze firmly until very little liquid comes out. Place it in the mixing bowl and loosen the compressed spinach with a spoon.
Mixing BowlMeasuring CupsMeasuring SpoonsMixing spoonAdd the ricotta, garlic, remaining 1/4 teaspoon salt, black pepper, basil, and oregano. Stir until evenly combined. The filling should be thick enough to hold a mound.
Measuring CupsMixing spoon9-by-13-inch baking dishSpread 1 cup marinara sauce across the bottom of the baking dish. Divide the filling evenly among the eggplant slices, placing a mound near one short end of each slice. Roll the eggplant around the filling without squeezing it out. If a slice is particularly narrow, overlap it with another small slice before filling.
Measuring CupsMixing spoon9-by-13-inch baking dishArrange the rolls seam-side down in the dish. Spoon the remaining 1 1/2 cups marinara sauce over the entire batch, then distribute all the mozzarella evenly across the rolls.
Instant-read thermometerOven mitts9-by-13-inch baking dishBake uncovered for 25–30 minutes, until the sauce bubbles, the mozzarella is melted and lightly golden, and the filling in a center roll reaches 165°F. Let stand for 5 minutes, then divide the rolls, sauce, and cheese evenly among four plates.
Use oven mitts when handling the hot baking dish.
Clean the thermometer probe before and after checking the filling.
Rating and review tools are unavailable right now.
Add meals that share its groceries.
