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Eggplant Rollatini Stuffed with Spinach and Cheese

Eggplant Rollatini Stuffed with Spinach and Cheese recipe rolls together your favorite eggplant parmesan and vegetable lasagna flavors, tops with cheese, and bakes together for a weekday feast!

Prep Time: 18 minutes

Cooking Time: 20 minutes

Serves: 4 – 8 

Yield: 8-inch x 11-inch baking dish



  • 2 small eggplants (about 1 pound each), sliced lengthwise 1/4 inch thick
  • 1 tablespoon salt
  • 4 tablespoons olive oil, divided
  • 1/2 cup chopped red onion
  • 1 (8-ounce) container fresh baby spinach
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 ½ tablespoons capers
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup Italian dressing
  • 2 (5-ounce) containers Frigo® Crumbled Feta Cheese, divided
  • 1 1/2 cups Frigo® Whole Milk Ricotta Cheese
  • 2 large eggs
  • 1 large lemon, zest
  • 2 cups tomato garlic sauce
  • 1 (8-ounce) Frigo® Whole Milk Mozzarella Cheese, shredded


On a large baking sheet tray, line up the eggplant slices and sprinkle both sides liberally with salt and set aside.

Heat olive oil in a large sauté pan over medium-high heat.  Add onions and saute for 5 minutes or until just translucent and then add baby spinach, garlic, oregano, thyme, capers, and black pepper and cook until the spinach has wilted and the majority of water is cooked out of the leaves.  Turn heat off and allow to sit on the warm burner.

Heat oven to broil.

Pat dry both sides of the eggplant slices with a paper towel and toss together with the Italian salad dressing in a medium sized bowl until thoroughly coated.  Rinse off the baking sheets.  Line up the slices on the baking sheet tray and pop into the oven.  Broil on each side for 3 minutes or until lightly browned on either side.  Remove from the oven and allow to cool while making the filling.

Reduce oven to 375°F.

In a food processor or blender fitted with a blade, blend together 1 1/2 containers Frigo® Crumbled Feta Cheese, Frigo® Whole Milk Ricotta Cheese, eggs, lemon zest, and the spinach mixture until mixed and spinach is chopped but not totally pureed smooth.  If the mixture is too runny allow to cool slightly in the freezer until it is a slightly loose ricotta consistency.

Lightly spray a 8-inch x 11-inch baking dish with oil and coat the bottom with the tomato garlic sauce.

Working off of the sheet tray with eggplants, spoon 3 to 4 tablespoons of cheese onto the eggplant slices and carefully roll up to make stuffed rollatini.  Use a thin spatula to lift the stuffed rollatinis into the prepared dish.  Repeat until all of the eggplants are stuffed.  Top the eggplant rollatinis with remaining Frigo® Crumbled Feta Cheese and shredded Frigo® Fresh Mozzarella Cheese.  

Place in the oven and bake until filling is hot and bubbly and cheese on top is starting to brown, about 15 minutes. Broil for an additional 3 minutes for melty crispy cheese on top.

Serve with a side salad and enjoy a perfect weekday meal!