Aubergine rolls with spinach & ricotta

This spin on Italian ‘melanzane alla Parmigiana’ is quick to prepare and makes a deliciously creamy, veggie bake

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 376
  • fat 23g
  • saturates 9g
  • carbs 23g
  • sugars 12g
  • fibre 10g
  • protein 20g
  • salt 1.3g


  • 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)


  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.

  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.

  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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