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Eggplant Roll-Ups With Roasted Tomato Sauce

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“This is one of those recipes I have had to give up since marrying a non-eggplant-eater and having two non-eggplant eating children. It is a lovely company vegetarian main dish. More or less like a lasagna roll-up made with eggplant instead of noodles.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 450°F Toss tomatoes with salt and 1T olive oil. Place, cut sides down, on a nonstick baking sheet. Bake for 20 minutes or until skins are blistered.
  2. Cool.
  3. Put tomatoes, 2 T olive oil, basil and pepper in a food processor and process until smooth. Set aside tomato sauce.
  4. Preheat oven to 425°F Trim off cap and stem of the eggplants so that it looks more or less like a tube with flat ends. Cut the eggplants lengthwise into 1/4" thick slices (roughly rectangular or oval in shape, NOT round). Spray both sides of the eggplant slices with cooking spray. Arrange slices (about 18) on nonstick baking sheets. Bake slices for 10 minutes; turn and bake for 5-10 minutes more or until tender. Cool.
  5. Preheat oven to 350°F Combine spinach, ricotta, and parmesan, and mix well. Spray a 9x13" baking dish with nonstick spray. Spread spinach mixture evenly on eggplant slices and roll up slices starting at the narrow end. Place rolls, seam side down, in the baking dish.
  6. Cover dish with foil and bake for 25 minutes.
  7. Uncover, sprinkle with swiss cheese, and bake an additional five minutes, or until cheese is melted.
  8. Serve topped with the tomato sauce.

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