May 25, 2016

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












The Recipe

Lighter Lasagna Roll-Ups
Yields 8
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  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)
  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.
  1. I like to buy a wedge of Parmesan cheese then grate it myself at home, it makes a world of difference.
Adapted from Recipe Runner
Adapted from Recipe Runner
Lana del Crave

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