Description
Eggplant lasagna roll ups are a fun and easier way to enjoy all of the lasagna tastes and feels – minimal assembly required. Tender roasted eggplant with creamy ricotta cheese and marinara sauce – so yum!
Ingredients
Units
Scale
- Eggplant
- 1 medium eggplant
- salt
- 1/4 cup olive oil, divided
- Filling
- 3/4 cup whole milk ricotta cheese
- 1/4 cup fresh shredded Parmesan cheese
- 1/2 teaspoon salt and pepper, each
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon dried basil (Or 2 teaspoons fresh basil, chopped
- 1/2 teaspoon garlic powder
- Optional: 1/4 teaspoon red pepper flakes
- 1 cup jarred marinara sauce
- Optional Garnishes
- Extra Parmesan cheese or mozzarella cheese
- fresh basil
Instructions
- Prepare the eggplant: Preheat your oven to 400 degrees Fahrenheit. Slice off the each end of each eggplant. Cut 1/4 to 1/2 strips lengthwise of the eggplant (see photo in post). Place the eggplant slices on a clean kitchen towel or paper towels. Sprinkle each side of the eggplant slices with a generous amount of salt, cover with the other side of the towel or more paper towels and place a large baking sheet on top. Allow the eggplant to rest like this for 10 minutes – this allows a good amount of the moisture to release from the eggplant so we don’t have a watery dish. Also line you large baking sheet with parchment paper or a silpat mat – don’t skip this because eggplant loves to stick.
- Roast the eggplant: Once the eggplant has “drained” for 10 minutes pat off any excess water with the towel. Brush each side of eggplant with about 3 tablespoons of the olive oil. Transfer the eggplant to the parchment lined baking sheet – roast for 10 to 15 minutes, or until the eggplant is flexible but not mushy – allow the eggplants to cool enough to handle. Reduce the heat to 350 degrees Fahrenheit.
- Make the filling: In a small mixing bowl combine the ricotta cheese, parmesaen cheese, salt and pepper, italian seasoning, basil, garlic pwoder, and red pepper flakes (if using) – taste and adjust seasonings as needed. Set aside.
- Prepare the baking dish: Brush an 8×8 baking dish with the remaining 1 tablespoon of olive oil. Spread 3/4 cup of the marinara sauce on the bottom of the dish, set aside.
- Roll the eggplants: Once the eggplants are cooled enough to handle scoop about 1 tablespoon of the ricotta filing onto the large end of the eggplant, gently roll the eggplant towards the opposite end – place the eggplant roll up seam side down into the prepared baking dish. Repet this process until all of the eggplants have been rolled – keep in mind that you may want to use a little more or less filling in the slices depending on how large each eggplant slice is. Spoon the remainder of the marinara sauce on top of the eggplants.
- Bake the roll ups: Bake the eggplants for 10 to 15 minutes, or until the ricotta filling is warmed through.
- Finish: Garnish the eggplants with fresh basil leaves and parmesan cheese or mozarella cheese, if desired. Serve immediatly.
- Leftovers: To store any leftovers allow the roll ups to cool completely before transferring to air tight containers. Will keep in the fridge for up to 4 days. Reheat gently – I like to add extra sauce when reheating.
