How to Make Eggplant Lasagna Roulades
These roulades make for an elegant—yet easy and nutritious—weeknight dinner. Eggplant slices cook more quickly than lasagna noodles and add nonstarchy vegetables that casseroles and noodle dishes are often missing.
15 min prep time
37 min cook time
5servings
2 roulades
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Step-By-Step Instructions:
- Preheat oven to 375° F. Coat an 8×11-inch glass baking dish with cooking spray. Set aside.
- Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplant from the pan and set aside to cool.
- In a small mixing bowl, mix together the ricotta cheese, egg whites, garlic and dried Italian seasoning.
- Pour 1 cup of the marinara sauce into the prepared baking dish. Spread to coat the bottom.
- Spoon a scant 1/4 cup of ricotta filling onto one end of an eggplant slice. Roll gently to make a roulade. Place the roulade seam side down in the pan. Repeat for remaining 9 slices of eggplant.
- Pour remaining marinara sauce over the top of the eggplant and spread to coat.
- Sprinkle the shredded Parmesan cheese over the top and bake for 30 minutes.
Nutrition facts
5 Servings
-
Serving Size
2 roulades
-
Amount per serving
Calories
230
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
0.9g
5%
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
470mg
20% -
Total Carbohydrate
29g
11%-
Dietary Fiber
6g
21% -
Total Sugars
14g
-
Dietary Fiber
-
Protein
18g
-
Potassium
760mg
16%
Ingredients
Nonstick cooking spray
1
eggplant
2 lbs
water
1 cup
ricotta cheese (fat-free)
2 cup
egg whites
2
garlic (minced)
2 clove
Italian seasoning (dried)
1 tbsp
marinara sauce (24.5-ounce jar, light in sodium)
1
Parmesan cheese (shredded)
2 tbsp