Yummy Eggplant Lasagna Rolls

Source: What's Cooking at USDA

Serving size: 1 lasagna roll

Servings per recipe: 6

This low-carb version of lasagna is a great way to get some of your daily veggies in!

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Ingredients

  • 6 whole-grain lasagna sheets
  • 1/4 cup olive oil
  • 1 small onion, diced
  • 2 cloves garlic, finely chopped
  • 1/4 cup water
  • 2 small eggplants, peeled and diced
  • 2 small carrots (diced)
  • 1 red bell pepper, seeded and diced
  • 18 black olives, pitted and finely chopped
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/4 teaspoon salt
  • 1 cup shredded low-fat mozzarella cheese
  • 3/4 cup tomato sauce

Materials

Cutting board & sharp knife, measuring cups & spoons, large pot, large frying pan, stirring spoon,

Instructions

1. Preheat the oven to 350°F.
2. In a large pot of boiling water, cook the lasagna until tender, about 7 minutes. Drain the lasagna and let it cool on a flat surface.

3. While the lasagna is boiling, in a large sauté pan over moderate heat, warm the olive oil. Add the onion, garlic, water, eggplants, carrots, bell pepper, olives, parsley, and salt and cook, stirring occasionally, until the veggies are tender, about 15 minutes.

4. On a work surface, spread about 2 tablespoons of the eggplant filling over each lasagna noodle. Using about half of the total amount, divide the cheese among the lasagna noodles. Starting with the edge closest to you, roll each lasagna noodle tightly then secure with a toothpick.
5. Place the lasagna rolls in a large baking dish and cover each one with some tomato sauce and the reserved cheese.
6. Bake until the cheese is golden, 15 to 20 minutes.

Notes

You can substitute cilantro leaves instead of parsley.

More About Eggplant

How to Select

Choose eggplants that are heavy for their size and without cracks or discolorations.

How to Store

Store eggplants in the refrigerator crisper drawer or in a plastic bag with some air holes. Use within 5-7 days. Freeze: Cook sliced eggplant, cool, and freeze in plastic bags. Prepare cooked eggplant dishes and freeze in containers.

How to Prepare

Rinse in cold water. Trim off any bruised spots. Cut off top stem and leaves. Peel if desired. Slice or dice. Microwave cubes in water, stab holes with fork and bake whole. Stuff and bake, roast, fry coated in breadcrumbs, grill brushed with olive oil. Add to sauces and soups, stir-fry or roast with other vegetables, or add to pasta and rice dishes and casseroles.