Eggplant Lasagna Rolls

Eggplant Lasagna Rolls PT105M https://img2.recipesrun.com/201907/2019/1108/7b/c/613205/300x200x90.jpg Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling. 6 servings Ingredients: 1 cup shredded part-skim mozzarella cheese ½ tsp. ground pepper ¼ cup grated Parmesan cheese 2½ cups part-skim ricotta cheese 1 cup frozen chopped spinach, thawed 3 tsp. minced garlic, divided ½ cup chopped fresh basil, divided 2 cups crushed tomatoes 3 tbsp. extra-virgin olive oil ½ tsp. salt, divided 3 large eggplants

01 Information

Grade easy
Serving 6 servings
Calorie 373 Kcal
Prep Time 45 Mins
Cook Time 60 Mins
Total Time 105 Mins

02 Ingredients

- 1 cup shredded part-skim mozzarella cheese
- ½ tsp. ground pepper
- ¼ cup grated Parmesan cheese
- 2½ cups part-skim ricotta cheese
- 1 cup frozen chopped spinach, thawed
- 3 tsp. minced garlic, divided
- ½ cup chopped fresh basil, divided
- 2 cups crushed tomatoes
- 3 tbsp. extra-virgin olive oil
- ½ tsp. salt, divided
- 3 large eggplants

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03 Method

Step 1

Position racks in the middle and upper third of oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
Step 2

Slice each eggplant lengthwise into ¼-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with ¼ teaspoon salt and let stand for 15 minutes.
Step 3

Pat the eggplant slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.
Step 4

Meanwhile, combine tomatoes, ¼ cup basil, 2 teaspoons garlic and the remaining ¼ teaspoon salt in a large bowl. Spread ½ cup of the mixture in a broiler-safe 9-by-13-inch baking pan. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.
Step 5

When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the baking pan seam-side down. Top with the remaining tomato mixture.
Step 6

Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.
Step 7

Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining ¼ cup basil and serve.

04 Author

Ellie

1078 Recipes

Eggplant Lasagna Rolls

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