Eggplant Lasagna Roll Ups
A decadent comfort meal with slices of eggplant rolled up with a blend of cheeses, a rich tomato sauce, and baked to perfection. Top with fresh basil for a meatless meal everyone will love.
Ingredients
- 1 large eggplant
- 1 tbsp olive oil
- 1/2 yellow onion-diced
- 1 can crushed tomatoes
- 1/4 cup fresh basil
- 2 tbsp garlic, divided
- 1 tsp Italian seasoning
- 1/2 cup mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1/4 cup chopped spinach
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat your oven to 375℉. Prep a baking tray with nonstick cooking spray or a silicone mat and set aside.
- Wash and slice your eggplant into thin strips using a mandolin slicer or a sharp knife to cut them into 1/4" slices. Lightly salt each slice and let it sweat for a few minutes to reduce the moisture content. Wipe them off, place them on the baking sheet, and bake for 10 minutes.
- Heat the olive oil in a medium skillet over medium-high heat. Saute the onion for several minutes until translucent. Add the garlic and saute for another minute.
- Add the tomatoes, Italian seasoning, chopped basil, and salt and pepper to taste. Simmer for five minutes to combine the flavors.
- Meanwhile, mix together the parmesan, mozzarella, and ricotta with the onion powder, garlic powder, chopped spinach, and salt and pepper.
- Spoon a couple of tablespoons of cheese mixture onto each baked eggplant slice. Roll into a roll-up shape and place in a small baking dish. Repeat with all eggplant slices. Top with the tomato sauce and some extra cheese.
- Cover and bake for 20-25 minutes until bubbly. Remove the foil and let the cheese brown for 8-10 minutes. Top with extra fresh basil if desired, and serve warm. Store leftovers in the fridge in an airtight container for 3-4 days.