Prepare to revolutionize your dinner routine with these mouthwatering Eggplant Lasagna Roll Ups that transform the classic Italian comfort food into a stunning, low-carb masterpiece! Imagine tender roasted eggplant slices rolled with creamy ricotta, smothered in rich marinara, and topped with melted cheese - a dish so delicious, it'll make your taste buds dance with joy. Whether you're a vegetarian looking for a hearty meal or a pasta lover wanting to cut down on carbs, these roll ups are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Eggplant, 2 large
- Ricotta cheese, 1 cup
- Marinara sauce, 2 cups
- Shredded mozzarella cheese, 1 cup
- Parmesan cheese, 1/2 cup
- Egg, 1 large
- Italian seasoning, 1 teaspoon
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice eggplant lengthwise into thin strips, approximately 1/4 inch thick. Lightly salt the eggplant slices and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
- Brush eggplant slices with olive oil and arrange on the prepared baking sheet. Roast in the preheated oven for 10-12 minutes until slightly softened and golden, turning once halfway through.
- In a mixing bowl, combine ricotta cheese, beaten egg, Italian seasoning, salt, and pepper. Mix thoroughly until well blended.
- Remove eggplant from the oven and let cool slightly. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Spread the ricotta mixture evenly on each eggplant slice. Carefully roll up each slice from one end to the other.
- Place the rolled eggplant slices seam-side down in the prepared baking dish. Pour remaining marinara sauce over the rolls.
- Sprinkle shredded mozzarella and Parmesan cheese evenly over the top of the rolls.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Tips
- Salt and Pat Dry: Always salt your eggplant slices and let them sit for 10 minutes to draw out excess moisture. This prevents soggy roll ups and ensures a perfect texture.
- Slice Evenly: Use a sharp knife or mandoline to create uniform eggplant slices, which will help them cook evenly and roll more smoothly.
- Don't Overcrowd: When roasting eggplant, give each slice enough space on the baking sheet to prevent steaming and ensure golden edges.
- Cheese Tip: For extra richness, mix in some grated Parmesan into the ricotta filling for deeper flavor.
- Make Ahead: These roll ups can be prepared in advance and refrigerated before baking, making them perfect for meal prep or entertaining.
- Garnish Options: Fresh basil, chopped parsley, or a drizzle of extra virgin olive oil can elevate the presentation and flavor.
- Serving Suggestion: Pair with a light salad or garlic bread for a complete, satisfying meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
