Eggplant Lasagna Rolls

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Spinach

  Raw

  1 cup or 30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Basil

  Fresh

  12 leaf, whole or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Salt

  Table

  5 dash or 2g

• Pepper

  Spices, black

  5 dash or 0.5g

• Tomato sauce

  No salt added

  2 cup or 490g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat the oven to 425°F.
2. Slice the eggplants lengthwise into 6-8 pieces after removing the top and bottom ends. Place slices in a colander, sprinkle with salt, and let sit for 15 minutes until droplets form.
3. Rinse and pat dry the eggplant slices. Arrange on a baking sheet, spray with cooking oil, flip, and spray the other side. Bake for 12 minutes until slightly browned. Cool.
4. Mix ricotta, spinach, egg, basil, garlic, and 1 cup of mozzarella in a bowl. Season with salt and pepper.
5. Spread 1/2 cup of tomato sauce in a 9x13-inch baking dish.
6. Place 2-3 tablespoons of cheese filling on each eggplant slice, roll up, and place seam-side down in the dish. Repeat with remaining slices.
7. Pour remaining tomato sauce over the rolls and sprinkle with remaining mozzarella.
8. Bake for 20-30 minutes until cheese is melted and sauce is bubbly.
9. Garnish with chopped parsley before serving.

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