Get excited about eggplants with Dietitian Debbie Dishes‘ gluten-free eggplant lasagna rolls perfect for vegetarians and flexitarians alike! Each eggplant roll is stuffed with fresh flavors and ooey-gooey cheese. As a note, purchase the large American eggplant instead of the Chinese variety so that it’s easier to prep your lasagna.
Eggplant Lasagna Rolls
Ingredients
- 2 medium (685 grams) eggplants, cut into 6-8 slices
- 1 (15 ounces or 425 grams) container low-fat ricotta cheese
- 1 cup (30 grams) chopped spinach leaves
- 1 large (50 grams) egg
- 10-12 fresh basil leaves, chopped
- 1 clove garlic, minced
- 2 cups (170 grams) shredded part skim, low-moisture mozzarella cheese
- 1 (15 ounces or 460 grams) can tomato sauce
- Salt and Ground Black Pepper to taste
- Fresh parsley, chopped (optional)
Directions
Preheat the oven to 425°F.
To slice the eggplants, chop the top and bottom ends off, and slice into 6-8 pieces lengthwise. Add the slices to a colander, and generously sprinkle with salt. Set aside for about 15 minutes or until the slices start to “sweat”. (Little droplets will form along the cut surfaces of the eggplant slices.)
Rinse the eggplant slices well, and pat dry with a paper towel. Arrange in a single layer on a cookie sheet, and generously spray with cooking oil. Flip the slices, and add oil to the other side. Bake for about 12 minutes or until slices are just beginning to get slightly browned. Remove from the oven and set a side to cool.
As the eggplant slices bake, make the cheese filling by combining the ricotta, spinach, egg, basil, garlic and 1 cup of the mozzarella cheese together in a large bowl. Sprinkle with salt and pepper, and stir to combine.
When the eggplant slices are cool enough to handle, you are ready to make your rolls. Spread 1/2 cup of the tomato sauce evenly along the bottom of a 9-inch by 13-inch baking dish.
Take a slice of eggplant, and add about 2-3 tablespoons of cheese filling to the center of the slice. Roll into a burrito shape so that the two ends fold over each other, and place end side down into your prepared baking dish. Continue rolling the eggplant slices until you’ve used up your cheese and eggplant slices.
Spoon the rest of the tomato sauce along the tops of the eggplant rolls in your pan. Top evenly with the rest of your mozzarella cheese.
Bake for 20-30 minutes or until cheese is melted and sauce in the bottom of the pan is bubbly.
Serve with chopped fresh parsley.
Nutrition Information
Serves: 5 | Serving Size: 2 rolls
Per serving: Calories: 277; Total Fat: 14g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 55mg; Sodium: 893mg; Carbohydrate: 24g; Dietary Fiber: 8g; Sugar: 11g; Protein: 20g
Nutrition Bonus: Potassium: 930mg; Iron: 14%; Vitamin A: 47%; Vitamin C: 48%; Calcium: 30%
Deborah Davis, MS, RD, practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
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