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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
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

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

Method
 

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