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Amazing Eggplant Lasagna Roll-Ups: Guilt-Free Italian Joy

Eggplant Lasagna Roll-Ups (Low-Carb Italian Favorite)
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Enjoy a delicious and healthy Italian favorite with these low-carb eggplant lasagna roll-ups. They’re a fantastic alternative to traditional lasagna, perfect for a satisfying dinner.

Ingredients

Scale
  • 2 medium eggplants, thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound ground Italian sausage (or your preferred ground meat)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Arrange eggplant slices on a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until tender and lightly browned.
  3. While the eggplant bakes, cook the Italian sausage in a large skillet over medium heat until browned. Drain off any excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  6. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Season with salt and pepper.
  7. Spread about 1/4 cup of the meat sauce into the bottom of a 9×13 inch baking dish.
  8. Spread about 2 tablespoons of the ricotta mixture onto each baked eggplant slice. Roll up each eggplant slice and place it seam-side down in the baking dish.
  9. Pour the remaining meat sauce over the eggplant roll-ups.
  10. Sprinkle the shredded mozzarella cheese evenly over the top.
  11. Cover the baking dish with foil and bake for 20 minutes.
  12. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  13. Let stand for a few minutes before serving.

Notes

  • You can substitute ground turkey or beef for the Italian sausage.
  • For a vegetarian option, omit the sausage and add sautéed mushrooms or zucchini to the sauce.
  • Ensure your eggplant slices are thin enough to roll easily without breaking.
  • Feel free to adjust the seasonings to your liking.

Nutrition

Find it online: https://whiskdaily.com/eggplant-lasagna-roll-ups-low-carb-italian/