Irresistible Eggplant Lasagna Roll-Ups: A Cozy Delight

The aroma of Eggplant Lasagna Roll-Ups wafts through the kitchen like an invitation to a cozy gathering, where cheesy goodness and vibrant veggies collide in a symphony of flavors. savory miso eggplant dish Imagine the rich, savory layers melding together, each bite bursting with warmth that wraps around you like a soft blanket on a chilly evening.

It’s a dish I stumbled upon during one of those epic meal-prepping days when my fridge was overflowing with eggplants and my creativity was at an all-time low. Little did I know that these roll-ups would become a family favorite for movie nights, dinner parties, and even those “I-need-comfort-food-now” moments.

My cousin tasted these roll-ups and exclaimed they were better than any restaurant’s lasagna. I think she might have shed a tear—just saying.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplants: Look for firm, shiny eggplants; they should feel heavy and have smooth skin for the best flavor.
• Ricotta Cheese: Creamy ricotta adds richness; opt for whole-milk varieties for extra creaminess. bacon and guacamole grilled cheese.
• Marinara Sauce: Choose your favorite store-bought sauce or homemade for maximum flavor—it’s the heart of this dish.
• Fresh Mozzarella: Soft and gooey mozzarella pulls everything together; fresh is best for that delicious melty texture.
• Parmesan Cheese: Grated Parmesan adds salty depth; don’t skimp on this—it’s like fairy dust for your pasta!
• Spinach: Fresh spinach adds color and nutrition; it wilts beautifully in the oven.
• Fresh Basil: A handful of basil gives these roll-ups a burst of freshness; chop it up just before using.
• Olive Oil: Use high-quality olive oil to enhance flavors while roasting the eggplant slices.
• Salt and Pepper: Essential seasonings to bring out all the flavors; don’t be shy!

The full ingredients list, including measurements, is provided in the recipe card directly below. keto stuffed peppers.

Let’s Make it Together

Preheat the Oven and Prepare Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into thin strips—about 1/4 inch thick—and sprinkle them lightly with salt. Let them sit for about 15 minutes to extract excess moisture.

Roast the Eggplant Slices: Rinse off the salt from the eggplant slices after 15 minutes. Pat them dry with paper towels. Drizzle olive oil on a baking sheet and arrange eggplant slices in a single layer. Roast them in the preheated oven for 20 minutes until tender and slightly golden.

Create the Filling Mixture: In a bowl, mix ricotta cheese, chopped spinach, half of the grated Parmesan cheese, chopped basil, salt, and pepper until well combined. This mixture should be creamy with bits of green popping through. For more inspiration, check out this garlic butter green beans recipe.

Assemble Your Roll-Ups: Spread some marinara sauce at the bottom of a baking dish. Take an eggplant slice, place about two tablespoons of filling on one end, then roll it up tightly. Place each roll seam-side down in the baking dish.

Add Sauces and Cheeses on Top : Once all roll-ups are nestled snugly in your baking dish, pour remaining marinara sauce over them generously. Sprinkle fresh mozzarella and remaining Parmesan cheese evenly across the top.

Bake Until Golden Brown : Cover with aluminum foil and bake in your preheated oven for 25 minutes. Remove foil and bake another 10 minutes or until bubbly and golden brown on top—this is where magic happens!

Now that you’ve crafted these delightful Eggplant Lasagna Roll-Ups from scratch, it’s time to dig in! Pair them with garlic bread or a fresh salad if you’re feeling fancy—or just devour them straight from the pan while wearing your comfiest PJs! healthy zucchini chips.

Perfecting the Cooking Process

To create Eggplant Lasagna Roll-Ups efficiently, start by roasting the eggplant slices to enhance their flavor. While they roast, prepare your filling and sauce, ensuring everything is ready for assembly when the eggplant comes out of the oven. For more inspiration, check out this caramel coconut cookies recipe.

Add Your Touch

Feel free to customize these roll-ups with different cheeses like ricotta or goat cheese. You can also swap marinara for pesto or add sautéed spinach for extra nutrition and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, place them in the oven at 350°F until warmed through, ensuring they retain their deliciousness.

I remember the first time I made Eggplant Lasagna Roll-Ups for a dinner party; my friends devoured them and even asked for seconds! Their laughter filled the kitchen as we shared stories over those cheesy delights.

FAQ

Can I make Eggplant Lasagna Roll-Ups ahead of time?

Yes, you can assemble them a day ahead and bake when ready.

How do I prevent eggplants from becoming bitter?

Salting the eggplants before cooking helps remove bitterness and improve flavor.

What can I substitute for marinara sauce?

Pesto or homemade tomato sauce also works great and adds unique flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Eggplant Lasagna Roll-Ups

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• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Eggplant Lasagna Roll-Ups are a delightful twist on traditional lasagna, featuring tender roasted eggplant filled with a creamy ricotta and spinach mixture, all topped with marinara sauce and bubbly mozzarella.

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Ingredients

Scale 1x2x3x

• 2 medium eggplants (about 1 lb total)
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup fresh mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Slice eggplants lengthwise into thin strips (1/4 inch thick) and sprinkle lightly with salt. Let sit for 15 minutes to draw out moisture.
2. Rinse and pat dry the eggplant slices. Drizzle olive oil on a baking sheet and arrange slices in a single layer. Roast for 20 minutes until tender.
3. In a bowl, combine ricotta cheese, spinach, half of the Parmesan cheese, basil, salt, and pepper until creamy.
4. Spread some marinara sauce on the bottom of a baking dish. Place about two tablespoons of filling on one end of each eggplant slice and roll tightly. Arrange rolls seam-side down in the baking dish.
5. Pour remaining marinara sauce over the roll-ups and sprinkle with mozzarella and remaining Parmesan cheese.
6. Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 roll-ups (200g)
• Calories: 320
• Sugar: 8g
• Sodium: 580mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 40mg