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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
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
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!