Sunday, March 7, 2010

Recipe Share Sunday: Rolled Eggplant, Ricotta, and Spinach

Haven't done one of these posts in a looong time, but we were gifted a crock pot last week and for our 6 month celebration we made a nice vegetarian dish that's super easy peasy, just had to share!

1 large eggplant, 1 3/4 to 2 pounds
olive oil, as needed
salt and pepper
3/4 pound ricotta cheese
1 1/2 cups mozzarella cheese, shredded
3 1/2 cups fresh spinach, chopped
3 eggs (I only need two)
1 1/2 cups bread crumbs
15 ounces diced tomatoes, canned
1 teaspoon garlic powder
1/2 teaspoon nutmeg
1 tablespoon dried basil

  • Heat oven to 400.
  • Slice eggplant lengthwise to 1/8- to 1/4-inch slices, discarding end pieces. Brush and season each side with olive oil and salt and pepper. Place on cookie sheet and roast until just softened, about 5 minutes.
  • Blend ricotta, 1 cup of mozzarella, spinach, 1 egg, garlic powder, nutmeg, dried basil and some black pepper.  
  • In a separate bowl, beat 2 of the 3 eggs. Place bread crumbs into another bowl. Dip each piece of eggplant into egg then dredge in breadcrumbs, shaking off excess.
  • Lay eggplant on work surface. Place 1½ tablespoons of ricotta mixture at one end and roll. Place in slow cooker with “seam” down. Repeat with remaining slices.
  • Spoon diced tomato over eggplant rolls.
  • Cook on low for 3-3½ hours. During final 15 minutes, sprinkle remaining ½ cup of shredded mozzarella on top to melt.

Enjoy! And for the newer readers who haven't seen the Recipe Share Sunday posts before, get all caught up by searching Recipe Share in the labels at the bottom of this blog.


  1. Ok, Wow! I am definitely borrowing this recipe--thank you for posting! This looks phenomenal, I heart eggplant!

  2. The best part about it was that we actually had everything (aside from a new tub of ricotta) already in the house, love that!...

    I'm so turned off my recipes that you need to shop for 50%+ of the ingredients. Cooking is supposed to be easy!


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