Eggplant Lasagna Rolls

Eggplant Lasagna Rolls

6 Reviews
From:, November 2017

Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large eggplants
  • ½ teaspoon salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 cups crushed tomatoes
  • ½ cup chopped fresh basil, divided
  • 3 teaspoons minced garlic, divided
  • 1 cup frozen chopped spinach, thawed
  • 2½ cups part-skim ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon ground pepper
  • 1 cup shredded part-skim mozzarella cheese


  • Prep

  • Ready In

  1. Position racks in the middle and upper third of oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
  2. Slice each eggplant lengthwise into ¼-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with ¼ teaspoon salt and let stand for 15 minutes.
  3. Pat the eggplant slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.
  4. Meanwhile, combine tomatoes, ¼ cup basil, 2 teaspoons garlic and the remaining ¼ teaspoon salt in a large bowl. Spread ½ cup of the mixture in a broiler-safe 9-by-13-inch baking pan. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.
  5. When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the baking pan seam-side down. Top with the remaining tomato mixture.
  6. Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.
  7. Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining ¼ cup basil and serve.

Nutrition information

  • Serving size: 4 rolls
  • Per serving: 373 calories; 21 g fat(9 g sat); 9 g fiber; 29 g carbohydrates; 22 g protein; 123 mcg folate; 47 mg cholesterol; 12 g sugars; 0 g added sugars; 4,052 IU vitamin A; 15 mg vitamin C; 534 mg calcium; 3 mg iron; 656 mg sodium; 1,079 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value), Calcium (53% dv), Folate (31% dv), Vitamin C (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ vegetable, 2½ medium-fat protein, 1½ fat

Reviews 6

May 26, 2019
profile image
By: Christopher Gerage
While not a Italian-Americans just call that dish Eggplant Rollatini...can find that dish on 99% of the Italian red sauce restaurants here in recipe looks good though...
December 12, 2018
profile image
By: audrey.merck
Very good. I will make this again. I added some feta cheese to the filling. The ricotta cheese I bought was too moist and needed firming. The 1/4 cup of feta did the trick.
October 29, 2018
profile image
By: Suzana Jones
very easy and quick to make and very tasty family love it
July 24, 2018
profile image
By: Nancy Masci
Too many steps, too difficult...
February 19, 2018
profile image
By: jan
Great! Very tasty and filling. will make often
January 04, 2018
profile image
By: Michele L. Siemasko
will make again.
More Reviews