I am really loving these 5 ingredients recipes. They are helping me simplify our meal plan & really using *only* what is needed. It’s also teaching me a little self control. Every time I cook something up my mind is usually running a mile a minute with thoughts like.. “spinach would be great in this.. oh, and lemon too.. maybe some parmesan.. and peas!” I honestly sometimes can’t stop myself.
The 5 ingredient rule has been such a fun challenge to create something that is incredibly simple, but still 1,000% delicious.
Cue these eggplant lasagna roll ups. They are truly everything you want in a 5 ingredient recipe.. super simple to assemble & full of amazing flavor.
Eggplant is one of my favorite veggies, but if you’re not into them you could easily replace them with zucchini strips or just plain old lasagna noodles!
Happy cooking! xx
ellyn
TIME: 45 minutes
SERVINGS: 2-3 or 10 rollups
INGREDIENTS:
- 2 medium eggplants
- 1 & ½ cup jarred marinara – divided – I like using a spicy marinara!
- 8 oz shredded mozzarella
- 12 oz whole milk ricotta cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
INSTRUCTIONS:
- Preheat oven to 375.
- Slice eggplant long ways – it’s best to get it about ¼ inch thick, but just do your best to get it thin. It doesn’t have to be perfect.
- Add sliced eggplant to a well sprayed baking sheet & bake for about 15 minutes or until tender & pliable.
- Combine mozzarella, ricotta, egg, salt & pepper.
- Add 1 cup of the marinara to the bottom of a baking dish.
- Add about 2 tablespoon of the cheese mixture to each eggplant slice, roll up as tightly as you can & add to the marinara, seam side down.
- Top each roll with a little more marinara.
- Cover & bake for 30 – 35 minutes or until warm & bubbly.
- Enjoy!
