🍆 Creamy Eggplant Lasagna Rolls without Noodles

Name: Creamy Eggplant Lasagna Rolls without Noodles
Total time: 50 min
Yield: 4 servings
Ingredients: 2 große Eggplants; 200 g Ricotta; 50 g Grated Parmesan; 100 g Shredded Mozzarella; 500 ml Passata; 3 EL Olive Oil; 2 Zehen Garlic (minced); 1 TL Oregano (dried); 1 Prise Salt; 1 Prise Pepper

410 kcal · 50 min · 4 servings

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Ingredients

2 große Eggplants
200 g Ricotta
50 g Grated Parmesan
100 g Shredded Mozzarella
500 ml Passata
3 EL Olive Oil
2 Zehen Garlic (minced)
1 TL Oregano (dried)
1 Prise Salt
1 Prise Pepper

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Wash the eggplants. Slice them into thick rounds (approx. 0.5 cm).
3. Place the slices on a baking sheet, drizzle with 1 tbsp olive oil and bake for 15 minutes until tender. Flip them halfway through.
4. In a bowl, mix ricotta, half of the parmesan, salt, and pepper.
5. In a pot, heat the remaining 2 tbsp olive oil. Add the garlic and sauté for 1 minute.
6. Pour in the passata and oregano. Simmer the sauce for 5 minutes. Season with salt and pepper.
7. Layer in a baking dish: 1/3 of the sauce, eggplant slices, ricotta cream, remaining sauce. Top with mozzarella and remaining parmesan.
8. Bake in the oven for 20 minutes until the cheese layer is golden brown and bubbling.

Nutrition per serving

kcal: 410
Protein: 22 g · Fett/Fat: 25 g · Carbs: 30 g