Recipe: Eggplant Lasagna Rolls
In Hearty Tomato-Vegetable Sauce
Dish Type - Entree
Serves: 4
These Eggplant Lasagna Rollups are a Mediterranean (and low-carb / gluten-free) twist on a classic lasagna, featuring tender eggplant slices rolled around a creamy, cheesy filling of feta, Ladotyri cheese, and fresh herbs. Baked in a rich tomato sauce, they are a delicious and light alternative to traditional lasagna.
Ingredients:
For the Eggplant:
2 large eggplants, sliced lengthwise into thin strips (about 1/4 inch thick)
Olive oil, for brushing
Salt and pepper, to taste
For the Cheese Filling:
4oz feta cheese, crumbled
4oz ricotta or other fresh farm-style cheese
1/2 cup grated Ladotyri cheese (or Pecorino as a substitute)
1 egg, lightly beaten
1/8 cup fresh parsley, chopped
1/8 cup fresh basil, chopped
1 Tbsp fresh dill, chopped (optional)
pinch dried oregano
Salt and pepper, to taste
For the Tomato Sauce:
1 can (400g or 15oz) diced tomatoes
1 tablespoons tomato paste
1/4 small onion, finely diced
2 cloves garlic, minced
1/2 cup fennel bulb, diced (optional)
1/2 carrot, diced
1 teaspoon dried oregano
1 tablespoon olive oil
Salt and pepper, to taste
chili flakes (optional)
Instructions:
1. Prepare the Eggplant:
Preheat the Oven: Preheat your oven to 200°C (400°F).
Slice the Eggplant: Slice the eggplants lengthwise into 1/4-inch thick strips. Place on oiled, foil lined sheet pan in single layer.
Roast the Eggplant: Drizzle eggplant slices with olive oil and season with salt and pepper. LRoast for 15-20 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and let cool slightly. You’re aiming for soft & flexible!
2. Make the Cheese Filling:
Combine the Ingredients: In a bowl, combine the cheeses, beaten egg, fresh herbs. Season with salt and pepper.
3. Prepare the Tomato Sauce:
Sauté aromatics: In a medium saucepan, heat olive oil over medium heat. Add the diced onion, fennel, carrot and garlic, and sauté until softened, about 5 minutes.
Add the Tomatoes and Seasoning: Stir in the diced tomatoes, tomato paste, and herbs. Season with salt and pepper, and let the sauce simmer for 10-15 minutes until it thickens slightly. Set aside.
4. Assemble the Rollups:
Fill the Eggplant: Place a spoonful of the cheese mixture at one end of each roasted eggplant slice and carefully roll it up.
Layer in the Baking Dish: Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the eggplant rollups seam-side down in the dish. Pour the remaining tomato sauce over the top of the rollups. Sprinkle with extra cheese.
5. Bake:
Bake the Rollups: Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, until the sauce is bubbling and the top is slightly golden.
6. Serve:
Garnish and Serve: Garnish the eggplant rollups with extra fresh herbs (like parsley or basil) and serve hot with a side of crusty bread or a simple green salad.
Tips:
Cheese Substitutions: If you don’t have Ladotyri, Pecorino or Parmesan make great substitutes for a similar salty, tangy flavor.
Vegetarian Option: These rollups are already a perfect vegetarian meal, but feel free to add more vegetables like spinach or mushrooms to the filling. I served mine on a bed of sauteed spinach!
This post contains affiliate links. We may earn a commission at no extra cost to you. More Info Here
