Savory Eggplant Lasagna Roll-Ups

In the world of comfort food, few dishes can rival the warmth and satisfaction of a hearty lasagna. However, for those seeking a lighter, yet equally delicious alternative, Savory Eggplant Lasagna Roll-Ups offer a perfect solution. This dish takes the traditional lasagna concept and reimagines it by using thinly sliced eggplant as the base, resulting in a delightful roll-up filled with cheese, marinara, and fresh herbs. The appeal of this recipe lies not only in its rich flavors and comforting textures but also in its ability to cater to a variety of dietary preferences.

Discover a delightful twist on a classic comfort food with Savory Eggplant Lasagna Roll-Ups! This recipe replaces pasta with thinly sliced eggplant, offering a lighter yet satisfying alternative. Filled with creamy cheese, marinara, and fresh herbs, these roll-ups are not only delicious but also healthy, rich in fiber and antioxidants. Perfect for any dietary preference, they bring joy to the dinner table while celebrating the art of home-cooked meals. Enjoy the warmth and nostalgia of lasagna with a modern, nutritious spin!

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Ingredients

2 large eggplants, sliced lengthwise into 1/4-inch thick strips

1 cup marinara sauce (store-bought or homemade)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Olive oil, for drizzling

Instructions

Prepare the Eggplant:

Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet, brush both sides lightly with olive oil, and sprinkle with salt. Roast in the oven for about 20 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and set aside.

Make the Cheese Filling:

In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Mix until well combined and creamy.

Assemble the Roll-Ups:

Spread a thin layer of marinara sauce at the bottom of a baking dish (about 1/4 cup). On each eggplant strip, place about 2 tablespoons of the cheese filling near one end. Roll the eggplant tightly to enclose the filling and place seam-side down in the baking dish. Repeat this process until all eggplant strips and filling are used.

Final Assembly:

Pour remaining marinara sauce over the roll-ups, making sure to cover them evenly. Sprinkle the remaining mozzarella cheese over the top.

Bake:

Cover the baking dish with aluminum foil (to prevent steaming) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve:

Allow the lasagna roll-ups to cool for a few minutes before serving. Garnish with fresh basil leaves, if desired. Serve hot and enjoy your savory dish!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings