Cheesy Eggplant Rolls are so easy to make in busy days. Stuffed eggplants with ricotta, parmesan, and fresh basil, then baked with freshly grated cheese and rich tomato sauce make the most delicious low carb dish that the whole family will love.
Cheesy Eggplant rolls is an Italian-style dish that uses thinly sliced eggplant as a lasagna sheet. It’s a satisfying way to enjoy the Italian flavors you love without any flour and carbs being involved at all.
Eggplant has a “meaty” and pairs perfectly in dishes that call for red sauces, fresh herbs, and melted cheeses.
Ingredients you need:
Just 8 ingredients and a few simple steps and you will make this great dish easily.
Ingredients: eggplant: use two large eggplants; ricotta cheese; marinara; Parmesan; garlic cloves; Basil; Mozzarella cheese.
How to Make Cheesy Eggplant Rolls
Preheat oven to 210°C.
Cut eggplant longwise in thin layers.
Salt on both sides and arrange on a lightly greased baking sheet and bake for 10 minutes. Remove and let cool.
Mix in a bowl ricotta cheese, parmesan, egg, salt and pepper, minced garlic, and fresh basil.
Then add sauce to the bottom of your baking dish.
Spoon 1-2 teaspoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.
Spoon 1 tsp of sauce over each eggplant roll, sprinkle with mozzarella and parmesan cheese. Cover and bake for 30 minutes, then uncover and bake for 10 minutes.
How to Freeze and Reheat
Reheating tips: preheat oven to 180°C and heat for 10-15 minutes.
Freezing tips: Prepare the roll, but don’t bake. Store in container and freeze. When needed, thaw and bake as recipe instructs.
Reserve a serving for your Lunchbox.
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