Eggplant Rolls

  • 20 m


A excellent low-carb alternate for lasagna are these eggplant rolls. The final product is pleasing and visually appealing, with the creamy ricotta filling enclosing delicately diced eggplant. Ideal for an unforgettable alone meal!


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Step 1

Turn the oven on to 375°F, or 190°C. Cut the aubergine lengthwise into slender, 1/4-inch-thick slices.

Step 2

Arrange the slices of aubergine on a baking sheet or grill pan. To make each slice soft, broil it for two to three minutes on each side after lightly brushing it with olive oil.

Step 3

Combine the minced garlic, Parmesan cheese, and ricotta cheese in a basin. Every grilled aubergine slice should have a teaspoon of filling on one end, which is then folded up.

Step 4

Seam side down, put the eggplant rolls in a baking tray. Dredge the rolls in marinara sauce and bake for 15 to 20 minutes, until well heated.Garnish with fresh basil leaves and serve warm. Savour the delectable Eggplant Rolls!

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