Clarissa Dickinson

Ricotta Stuffed Eggplant Roll-Ups

Clarissa Dickinson
Ricotta Stuffed Eggplant Roll-Ups

This easy to make dinner will be your new go to when you're feeling lazy!

Makes: 2 servings                      Prep time: 10 minutes

Bake time: 20 minutes                     Total time: 30 minutes


  • Half an eggplant, sliced thin (see image above)
  • 1/2 cup part-skim ricotta
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup marinara sauce
  • 1/4 cup fresh mozzarella, shredded or sliced
  1. Preheat your oven to 350 degrees and slice your eggplant thinly. I used a peeler to get mine the right length and thinness.
  2. In a small bowl, mix together the ricotta, olive oil, salt and pepper.
  3. Place approximately one tablespoon of the mixture onto the end of each piece of eggplant and roll them up.
  4. Spread the marinara sauce on the bottom of a small cast iron pan and place the rolls on top, with no space in between.
  5. Top with the mozzarella.
  6. Bake for 20 minutes and then broil for 5 minutes or until the cheese starts to brown and bubble.