Eggplant Lasagna Roll-Ups
ChefAimee AristotelousDifficultyIntermediateIf you're craving a keto-friendly lasagna, this dish has all of the elements but is far less labor-intensive. These roll-ups are just the base of endless opportunities--other ingredients such as spicy sausage and bell peppers make wonderful additions. Pair with a crisp Casar salad for an Italian keto experience without the carbohydrates.
Serving size 2 eggplant roll-ups
Net Carbs
- Amount Per Serving
- Calories 291
- % Daily Value *
- Total Fat 19g25%
- Protein 16g
- Total Carbohydrate 14g6%
- Dietary Fiber 6g22%
- Total Sugars 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
With the stem side up, stand the eggplant and cut it lengthwise into 1/4-inch slices, for a total of around 6 portions.
Rub both sides of each eggplant slice with salt and pepper, to taste.
Place the eggplant slices on a layer of paper towels and allow them to "sweat" for 15 minutes to remove excess moisture.
Preheat the oven to 350°F.
Pat the eggplant dry with fresh paper towels and transfer the slices to a rimmed baking shit.
Bake the eggplant until it is barely tender, about 15 minutes. Be sure not to overcook it.
While the eggplant slices are in the oven, combine the ricotta cheese, mozzarella, salt, and pepper, garlic powder, and Italian seasoning in a medium bowl.
Remove the eggplant slices from the oven and allow them to cool for 5 minutes.
Raise the oven temperature to 400°F.
Spoon half of the marinara sauce into the bottom of a 13 x 9-inch baking dish.
Spoon 2 tablespoons of the ricotta cheese mixture onto an eggplant slice. Roll it up and place it seam-side down on the marinara sauce in the baking dish. Repeat until all slices have been filled, folded, and placed.
Top the roll-ups with the remaining marinara sauce and bake for 20 minutes. Garnish with fresh basil and grated parmesan, to taste (optional).
Ingredients
Ingredients
Directions
Directions
With the stem side up, stand the eggplant and cut it lengthwise into 1/4-inch slices, for a total of around 6 portions.
Rub both sides of each eggplant slice with salt and pepper, to taste.
Place the eggplant slices on a layer of paper towels and allow them to "sweat" for 15 minutes to remove excess moisture.
Preheat the oven to 350°F.
Pat the eggplant dry with fresh paper towels and transfer the slices to a rimmed baking shit.
Bake the eggplant until it is barely tender, about 15 minutes. Be sure not to overcook it.
While the eggplant slices are in the oven, combine the ricotta cheese, mozzarella, salt, and pepper, garlic powder, and Italian seasoning in a medium bowl.
Remove the eggplant slices from the oven and allow them to cool for 5 minutes.
Raise the oven temperature to 400°F.
Spoon half of the marinara sauce into the bottom of a 13 x 9-inch baking dish.
Spoon 2 tablespoons of the ricotta cheese mixture onto an eggplant slice. Roll it up and place it seam-side down on the marinara sauce in the baking dish. Repeat until all slices have been filled, folded, and placed.
Top the roll-ups with the remaining marinara sauce and bake for 20 minutes. Garnish with fresh basil and grated parmesan, to taste (optional).
Notes
