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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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 2


  • 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


  • 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!