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.

Hilary Meyer
Source: EatingWell.com, November 2017
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Ingredients

Ingredient Checklist

Directions

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  • Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

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  • Slice each eggplant lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with 1/4 teaspoon salt and let stand for 15 minutes.

  • 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.

  • Meanwhile, combine tomatoes, 1/4 cup basil, 2 teaspoons garlic and the remaining 1/4 teaspoon salt in a large bowl. Spread 1/2 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.

  • 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.

  • 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.

  • Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining 1/4 cup basil and serve.

Nutrition Facts

373.5 calories; protein 22.1g 44% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 9.1g 36% DV; sugars 12.2g; fat 20.7g 32% DV; saturated fat 8.8g 44% DV; cholesterol 47mg 16% DV; vitamin a iu 4051.7IU 81% DV; vitamin c 15.4mg 26% DV; folate 123.4mcg 31% DV; calcium 533.8mg 53% DV; iron 2.8mg 15% DV; magnesium 94.7mg 34% DV; potassium 1078.6mg 30% DV; sodium 656.3mg 26% DV; thiamin 0.2mg 21% DV.

Reviews (8)

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11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/06/2019
Absolutely delicious and it freezes well if you save it for another night or have leftovers. Has anyone changed it up with zucchini Read More
Rating: 4 stars
05/26/2019
While not a review...us Italian-Americans just call that dish Eggplant Rollatini...can find that dish on 99% of the Italian red sauce restaurants here in NY..lol..the recipe looks good though... Read More
Rating: 5 stars
12/13/2018
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. Read More
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Rating: 5 stars
10/29/2018
very easy and quick to make and very tasty family love it Read More
Rating: 3 stars
07/25/2018
Too many steps too difficult... Read More
Rating: 5 stars
02/20/2018
Great! Very tasty and filling. will make often Read More
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Rating: 5 stars
01/04/2018
will make again. Read More