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Do you ever just want some lasagna but you don’t want to go through all the efforts of making one? AND you don’t want the heaviness of lasagna?! YES, this is me! Easy Eggplant lasagna roll ups were born!!!
45 minutes later…minimal assembly required…eggplant instead of noodles, and all of the good feeling lasagna vibes will be yours! Virtual high five!
You know what I think you should do?! I think you should go make these eggplant lasagna roll ups real soon, for several reasons. 1) make use of your oven while it’s still cool out. 2) make use of fresh basil while it’s at the beginning of it’s season!
Don’t worry though, if you’re making these eggplant lasagna roll ups during the winter or fall – because coziness – than you can use dried basil, but let’s be honest everything is better with a little fresh basil. All I’m sayin’ is now is the ultimate time to make these eggplant lasagna roll ups, my friends.
No pressure though….
The only thing that takes a little bit of effort/time for this recipe is slicing and “draining” the eggplant. Okay when I say “draining” the eggplant, all you’re doing is sprinkling it with salt and placing it between two towels with a baking dish on top for 10 minutes – no biggie. The salt draws out some of the excess liquid in the eggplant and the baking on top dish helps to press it out. This step may seem annoying but it helps to prevent a water-y ricotta filing and marinara sauce in the end – so worth it.
After you “drain” the eggplant slices you roast them until they are flexible and tender, but not falling apart. From there it’s all super easy. Just mix together the filling: ricotta cheese, Parmesan cheese and some classic Italian spices for flavor!
Rolling the eggplants with the ricotta filling is the fun part. Jarred marinara sauce for ease and convenience because this recipe is called easy. Bake the cute little eggplant dudes until the cheese is warmed through and melty. Serve immediatly – so satisfying cozy and yum!
All the lasagna vibes without all the layers! AND You get a serving of veggies in there, my soul is happy!
Tender, salty eggplant stuffed with creamy ricotta cheese that’s perfectly spiced with all the Italian flavors and dipped in saucy tomato marinara goodness…that’s what you can except when making these eggplant lasagna roll ups, sound good?! I think yes!
May I suggest serving these eggplant lasagna roll ups with my 15 minute Italian salad for even more veggie and Italian power. You can make the salad while the eggplant is hanging out “draining”…because you make good use of your time like that while you’re in the kitchen!
Also, some red wine is always a good option, because marinara sauce and Italian flavors and red wine are meant to be!
Could this be a recipe for date night in…or girls night in…or whatever fun night in?! YES! Especially if that red wine is involved.
I bet kids would love these eggplant lasagna roll ups too – what kid has ever said no to cheesy goodness with red sauce?! I don’t even think they’ll notice there is roasted eggplant rolled around the cheese. 45 minute family night dinner FTW!!!
Dear eggplant lasagna roll ups,
Thank you for making everyone so happy! You are pretty awesome.
Love, all of us who are about to devour you.
If you make this recipe be sure to leave a comment below along with a star rating – this helps others to find my recipes easier. Also, don’t forget to snap a picture on Instagram and tag it with #RobustRecipes so I can see what you came up with! Thank you so much for making my recipes and for being here. In case no one has told you today, you’re awesome! 🙂
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- Author: Emily Koch
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 3 to 4 1x
- Category: Entree
- Cuisine: Gluten Free, Vegetarian, Italian
Description
Eggplant lasagna roll ups are a fun and easier way to enjoy all of the lasagna tastes and feels – minimal assembly required. Tender roasted eggplant with creamy ricotta cheese and marinara sauce – so yum!
Ingredients
UnitsScale
- Eggplant
- 1 medium eggplant
- salt
- 1/4 cup olive oil, divided
- Filling
- 3/4 cup whole milk ricotta cheese
- 1/4 cup fresh shredded Parmesan cheese
- 1/2 teaspoon salt and pepper, each
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon dried basil (Or 2 teaspoons fresh basil, chopped
- 1/2 teaspoon garlic powder
- Optional: 1/4 teaspoon red pepper flakes
- 1 cup jarred marinara sauce
- Optional Garnishes
- Extra Parmesan cheese or mozzarella cheese
- fresh basil
Instructions
- Prepare the eggplant: Preheat your oven to 400 degrees Fahrenheit. Slice off the each end of each eggplant. Cut 1/4 to 1/2 strips lengthwise of the eggplant (see photo in post). Place the eggplant slices on a clean kitchen towel or paper towels. Sprinkle each side of the eggplant slices with a generous amount of salt, cover with the other side of the towel or more paper towels and place a large baking sheet on top. Allow the eggplant to rest like this for 10 minutes – this allows a good amount of the moisture to release from the eggplant so we don’t have a watery dish. Also line you large baking sheet with parchment paper or a silpat mat – don’t skip this because eggplant loves to stick.
- Roast the eggplant: Once the eggplant has “drained” for 10 minutes pat off any excess water with the towel. Brush each side of eggplant with about 3 tablespoons of the olive oil. Transfer the eggplant to the parchment lined baking sheet – roast for 10 to 15 minutes, or until the eggplant is flexible but not mushy – allow the eggplants to cool enough to handle. Reduce the heat to 350 degrees Fahrenheit.
- Make the filling: In a small mixing bowl combine the ricotta cheese, parmesaen cheese, salt and pepper, italian seasoning, basil, garlic pwoder, and red pepper flakes (if using) – taste and adjust seasonings as needed. Set aside.
- Prepare the baking dish: Brush an 8×8 baking dish with the remaining 1 tablespoon of olive oil. Spread 3/4 cup of the marinara sauce on the bottom of the dish, set aside.
- Roll the eggplants: Once the eggplants are cooled enough to handle scoop about 1 tablespoon of the ricotta filing onto the large end of the eggplant, gently roll the eggplant towards the opposite end – place the eggplant roll up seam side down into the prepared baking dish. Repet this process until all of the eggplants have been rolled – keep in mind that you may want to use a little more or less filling in the slices depending on how large each eggplant slice is. Spoon the remainder of the marinara sauce on top of the eggplants.
- Bake the roll ups: Bake the eggplants for 10 to 15 minutes, or until the ricotta filling is warmed through.
- Finish: Garnish the eggplants with fresh basil leaves and parmesan cheese or mozarella cheese, if desired. Serve immediatly.
- Leftovers: To store any leftovers allow the roll ups to cool completely before transferring to air tight containers. Will keep in the fridge for up to 4 days. Reheat gently – I like to add extra sauce when reheating.
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