![](https://cdn.statically.io/img/www.allrecipes.com/thmb/P1YO4YvXSOpZ7pYyGsflFkgKLFY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4457840-3eb2b1bccba54f4386f4c57ed5e37feb.jpg)
Ingredients
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kosher salt to taste
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2 eggplants, cut lengthwise into 1/4-inch slices
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1 pinch ground black pepper
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4 cups fresh spinach
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½ onion, chopped
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1 clove garlic, minced, or more to taste
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1 teaspoon Italian seasoning, or to taste
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1 cup grated Parmigiano-Reggiano cheese
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½ cup ricotta cheese
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1 ½ cups marinara sauce
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1 cup shredded mozzarella cheese
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
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Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
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Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
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Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
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Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
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Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
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Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.
Cook's Note:
Substitute one 8-ounce package frozen spinach for the fresh spinach if desired.
Nutrition Facts (per serving)
369 | Calories |
16g | Fat |
36g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 369 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 9g | 43% |
Cholesterol 47mg | 16% |
Sodium 1034mg | 45% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 13g | 47% |
Total Sugars 17g | |
Protein 24g | 48% |
Vitamin C 19mg | 21% |
Calcium 616mg | 47% |
Iron 3mg | 16% |
Potassium 1235mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.