Eggplant Lasagna Roulades
![Eggplant Lasagna Roulades](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/ThinkstockPhotos-136648418_3847653377.jpg)
These roulades make for an elegant—yet easy and nutritious—weeknight dinner. Eggplant slices cook more quickly than lasagna noodles and add nonstarchy vegetables that casseroles and noodle dishes are often missing.
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- Prep time
- 15 min
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- Cook time
- 37 min
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- Servings
- 5 Servings
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- Serving size
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2 roulades
Ingredients
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Nonstick cooking spray
- 1
- 1
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eggplant
- 2 lbs
- 907 g
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water
- 1 cup
- 237 g
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ricotta cheese (fat-free)
- 2 cup
- 473 g
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egg whites
- 2
- 2
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garlic (minced)
- 2 clove
- 2 clove
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Italian seasoning (dried)
- 1 tbsp
- 15 g
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marinara sauce (24.5-ounce jar, light in sodium)
- 1
- 1
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Parmesan cheese (shredded)
- 2 tbsp
- 30 g
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Directions
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Preheat oven to 375° F. Coat an 8x11-inch glass baking dish with cooking spray. Set aside.
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Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplant from the pan and set aside to cool.
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In a small mixing bowl, mix together the ricotta cheese, egg whites, garlic and dried Italian seasoning.
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Pour 1 cup of the marinara sauce into the prepared baking dish. Spread to coat the bottom.
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Spoon a scant 1/4 cup of ricotta filling onto one end of an eggplant slice. Roll gently to make a roulade. Place the roulade seam side down in the pan. Repeat for remaining 9 slices of eggplant.
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Pour remaining marinara sauce over the top of the eggplant and spread to coat.
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Sprinkle the shredded Parmesan cheese over the top and bake for 30 minutes.