Eggplant (or aubergine) is the meat of the vegetable world! Versatile in a range of Mediterranean dishes and packed full of nutrients.
The vibrant colour of the skin contains antioxidants that are linked in improving heart health, weight loss and reducing cholesterol.
Eggplant Lasagne Rollups
Rated 5.0 stars by 1 users
Servings
5
Prep Time
20 minutes
Cook Time
30 minutes
Calories
305
Eggplant (or aubergine) is the meat of the vegetable world! Versatile in a range of Mediterranean dishes and packed full of nutrients.
The vibrant colour of the skin contains antioxidants that are linked in improving heart health, weight loss and reducing cholesterol.
Cailie Ford, Clinical Nutritionist (BHSc)
Ingredients
- 1 Eggplant (large, finely sliced lengthwise)
- 1 tsp Sea Salt
- 370g Ricotta Cheese
- ½ Lemon (juiced)
- 55g Parmesan (finely grated, divided)
- 20g Basil Leaves (chopped)
- 1 1/2 tsp Oregano (dried)
- 3 Tbsp Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
- 450g Marinara Sauce (divided)
Directions
Preheat the oven to 220°C and line a baking sheet with baking paper.
Sprinkle the eggplant with salt and let it sit for 15 minutes. Then pat dry thoroughly.
Place on the prepared baking sheet and cook in the oven for 13 to 15 minutes. Remove from the oven and lower the oven temperature to 190ºC.
In a bowl, mix the ricotta, lemon juice, half of the parmesan, basil, oregano, oil, salt, and pepper.
Spread 3/4 of the marinara sauce into a baking dish. Scoop about two tablespoons of the ricotta filling onto the larger part of an eggplant slice. Roll to close and place the seam-side down in the baking dish. Repeat until all of the eggplant and ricotta is used up.
Top with the remaining marinara and the remaining parmesan. Bake for 15 to 20 minutes or until warmed through. Divide evenly between plates and enjoy!
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 305
- Carbs
- 16 grams
- Protein
- 11 grams
- Fat
- 22 grams
- Fiber
- 4 grams
