Eggplant Lasagna Roll Ups
Servings Prep Time
7 35minutes
Cook Time
35minutes
Servings Prep Time
7 35minutes
Cook Time
35minutes
Ingredients
Filling
Eggplant Base
For Serving
Instructions
  1. Preheat oven to 425 degrees F
  2. Salt eggplant slices on both sides and arrange in a colander in the sick to remove excess water for 15 minutes.
  3. Rinse salted eggplant and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
  4. Arrange slices on 2 baking sheets in an even layer and bake in oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F.
  5. While eggplant is baking, add all filling ingredients to a food processer or blender and pulse to combine, scraping sides as needed. Pulse to a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed. Add more salt/pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
  6. Pour about 1 cup marinara sauce into an 8×8 baking dish and reserve rest of sauce for topping. Set aside.
  7. Scoop generous amounts (about 2-3 Tbsp) of filling into each eggplant slice and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor.
  8. Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.