Looking for a lower-carb alternative tolasagna?
Try these delicious Eggplant Rollups filled with herbed ricotta and baked in yourfavorite marinara sauce.
The eggplant is sliced into strips that are salted well to draw out excess moisture.
Credit: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
Then the strips are baked until tender and noodle-like and rolled into tasty little cheese-filled bundles.
Best of all, this hearty dish only requires five ingredients plus a few everyday pantry items to make.
The whole family will love thistasty and healthypasta-free dish.
Rinse well, and press between 2 clean, absorbent towels to dry.
Arrange eggplant slices in a single layer on greased baking sheets.
Rub eggplant slices on both sides with 3 tablespoons of the oil.
Bake in preheated oven until just beginning to brown, 13 to 15 minutes.
Remove eggplant from oven, and reduce oven temperature to 375F.
Pour 1 cup of the marinara into an 11- x 7-inch baking dish.
Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end.
Place rollup, seam side down, in baking dish.
Repeat with remaining ricotta mixture and eggplant slices.
Top evenly with remaining 1/4 cup marinara.
Top with shaved Parmesan cheese and chopped basil.
