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Eggplant Rollatini with Pasta & Spinach

Updated: Nov 1, 2021

Eggplant for the weekend! I also wanted to freeze some so I decided to add some Spaghetti to the mix to give me more portions. I had ten slices of eggplant that I fried yesterday so I made up 10 spaghetti nests to stuff inside. Use your own recipe for sauce but make sure it is a chunky sauce and not too watery. I had a burger in the freezer so I fried that up in the sauce.


4 Cups Spaghetti Sauce

1/2 pound of spaghetti

1 Large Eggplant

1 8 oz. Mozzarella, diced

15 oz. tub of Ricotta

16 oz. fresh bagged Spinach

Vegetable Oil for frying

Bread Crumbs

3 Eggs

Parsley to taste

Salt & Pepper to taste

2 Tbsp. Milk


Peel and cut Eggplant in long slices. You should be able to get 10 if you cut them right. In a frying pan, add about 2 inches of oil and heat on medium.

In a bowl, crack 2 eggs and add the milk and whisk. In another bowl, add your breadcrumbs. Dip a slice of eggplant to coat in the egg and then dredge in the breadcrumbs. When oil is hot, start frying the eggplant and remove each from pan and pat dry with paper towel to remove excess oil.

In a bowl, add Ricotta cheese. Crack an egg in it and sprinkle with fresh or dry parsley. Set aside.

Cook up the spaghetti el dente, drain and pat dry with paper towel. Make up 10 nests and put them in piles on a plate.

Sauté the bag of spinach in a pan and drain very well. Put your sauce in a bowl.

Now you should have everything ready. It is time to start construction

of the Rollatini's.

In your baking pan, cover the bottom with a good helping of sauce.

Lay out the first slice of fried eggplant. Using a spoon, lay on a thick coat of ricotta. Add some mozzarella. Add some Spinach.

You need to save some Mozzarella and some sauce for the top of the pan for later!!!!!

Spoon some sauce on top. Take a pasta nest and dredge in the sauce bowl. Then lay it on top of the eggplant. Add more sauce.

and Grated Cheese!!

Now fold over the eggplant and put a toothpick in it to keep it closed. Lift it up with a spatula and lay it down in your baking pan.

Continue filling the rest of the eggplant slices until done. Add any leftover sauce and Mozzarella to the top.

Bake on 350 for about 40 minutes or until hot and bubbly. Enjoy!!

A slice of Heaven!!


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