Eggplant Lasagna Roulades
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
-
-
eggplant
- 2 lbs
- 907 g
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water
- 1 cup
- 1 cup
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ricotta cheese (fat-free)
- 2 cup
- 2 cup
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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
- 1 tbsp
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marinara sauce (24.5-ounce jar, light in sodium)
- 1
- 1
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Parmesan cheese (shredded)
- 2 tbsp
- 2 tbsp
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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.