Eggplant ‘Lasagna’ Roll-Ups

Last night I was looking for a comforting Italian meal that was a bit lighter with the Summer just around the corner.  This recipe was super easy to make & definitely hit the spot. 

The Tips

• Zucchini can be substituted.  If you’re not a fan of eggplant, feel free to substitute for zucchini.  Simply slice the zucchini 1/4-inch thick, vertically, & set aside.  Heat EVOO in a grill pan over medium-high heat.  Add the zucchini slices in a single layer (do this in batches, if necessary) and cook until pliable – about 2-5 minutes, per side.  Continue with the technique explained in the recipe below. 
• Use store-bought marinara sauce.  If you’ve read my blog in the past, you know I am a lover of Rao’s marinara sauce.  Save yourself some time and use Rao’s (or your favorite brand) for this recipe.

The Recipe

Lighter Lasagna Roll-Ups

2016-05-24 19:18:27

Yields 8

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Ingredients

1. 2 large eggplants
2. 10 oz part skim ricotta cheese
3. 6 oz low fat cottage cheese
4. 1/4 cup grated Parmesan cheese (see notes), plus more for topping
5. 3 tablespoons fresh Italian parsley, minced
6. 2 tablespoons fresh basil, minced, plus more for topping
7. 1/2 teaspoon garlic powder
8. 1/4 teaspoon red pepper flake (optional)
9. Salt & pepper to taste
10. 1 jar marinara sauce (I use Rao's)

Instructions

1. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper or spray with non-stick spray.
2. Slice the eggplants 1/4-inch thick, vertically. Season both sides of each slice of eggplant with salt then place in a colander in the sink. Let the eggplant sit for 15 minutes, to draw out excess moisture and bitterness.
3. In a medium bowl, combine the ricotta cheese, cottage cheese, 1/4 cup Parmesan cheese, parsley, 2 tablespoons basil, garlic powder, red pepper flake (optional), salt & pepper. Once the filling is uniform, set aside in the refrigerator.
4. Rinse the eggplant to remove the salt, then dry thoroughly. Lay eggplant slices in a single layer on the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, until pliable.
5. Fill a large baking dish with 1/4-inch marinara sauce. Set aside.
6. Once the eggplant slices are baked, lower the oven heat to 375 degrees.
7. Remove the filling from the refrigerator. Add 1 generous tablespoon of filling at the base of each eggplant slice, then roll. Place each roll-up, seam side down into the marinara-filled baking dish. Pour extra marinara sauce over each roll for added flavor. Add additional Parmesan cheese and fresh basil. Bake at 375 degrees for 15-20 minutes until the sauce is bubbling and the eggplant roll-ups are golden brown.
8. Let rest 5 minutes before serving.

Notes

1. I like to buy a wedge of Parmesan cheese then grate it myself at home, it makes a world of difference.

By Ilana Traeger

Adapted from Recipe Runner

Adapted from Recipe Runner

Lana del Crave https://lanadelcrave.com/