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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In a bowl, combine ricotta cheese, spinach, half of the Parmesan cheese, basil, salt, and pepper until creamy.
- 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.
- Pour remaining marinara sauce over the roll-ups and sprinkle with mozzarella and remaining Parmesan cheese.
- 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