Name: Eggplant and Tomato Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Ingredients: 2 Tbs Olive oil; 2 Large Eggplants (cut lengthways into slices 1/4-inch thick); 8 Ounces Cheddar cheese (grated); 4-5 Carrots (shredded); 2 Tbs Breadcrumbs (optional ); 1 Clove Garlic (minced); 2 Tbs Parmesan cheese (grated); 2 Large Tomatoes (chopped); 1 Tbs Fresh basil (chopped); 1 Egg (beaten); To Taste Salt & pepper

Eggplant and Tomato Rolls

This lasagna recipe replaces traditional pasta noodles with eggplant. It is a simple and delicious way to remove carbs from your diet.

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Prep Time 20

Cook Time 30

Total Time 1 10

Servings 2

Ingredients

2 Tbs Olive oil
2 Large Eggplants cut lengthways into slices 1/4-inch thick
8 Ounces Cheddar cheese grated
4-5 Carrots shredded
2 Tbs Breadcrumbs optional
1 Clove Garlic minced
2 Tbs Parmesan cheese grated
2 Large Tomatoes chopped
1 Tbs Fresh basil chopped
1 Egg beaten
To Taste Salt & pepper

Instructions

Preheat your oven to 400 degrees F.
Sprinkle the eggplant slices with salt on both sides and lay on a paper towel for 15 minutes.
Grate the carrots.
Brush both sides of the eggplant slices with olive oil and cook in a skillet on medium high for 5 minutes on each side.
Remove from the skillet and put back onto the paper towel to drain.
Mix together the remaining ingredients except for the egg and 1/2 the cheese.
Bind the mixture with the beaten egg.
Lay the eggplant slice onto a casserole dish and spoon 2 tablespoons of the filing onto the middle of the eggplant slices.
Carefully roll up the eggplant slices.
Sprinkle with the remaining cheese and bake in the oven for 10 minutes. Serve immediately. Enjoy!