Fried Eggplant Lasagna Rolls Recipes

CLASSIC EGGPLANT LASAGNA RECIPE

Steps:

• Trim the top and bottom of the eggplants. Slice the eggplants lengthwise to 1/4" thick slices.
• Place the eggplant slices on a baking sheet and generously sprinkle with salt on both sides. Let the eggplants sit and "sweat" for about 45 minutes. Then Pat dry them completely and brush with 1 1/2 tbsp olive oil on both sides.
• Heat the oven to 400°F and once it's hot, bake the eggplants in the oven for 20 minutes.
• Meanwhile, heat the remaining olive oil in a large pan and saute onion until golden.
• Add in ground beef, salt, pepper, dried oregano and basil and cook it until brown, break it into pieces and you cook it.
• Once the ground beef is browned, add in tomato sauce and crushed tomatoes. Cook for a few more minutes. Turn the heat off and set it aside.
• In a large bowl, mix ricotta cheese with grated parmesan and egg. Set aside.
• Now it's time to assemble your eggplant lasagna. Preheat the oven to 375°F and coat a baking dish with cooking spray. Start by spreading a thin layer of meat sauce at the bottom of the dish. Top with roasted eggplant slices, spread some ricotta cheese mix on the eggplant. add some meat sauce on top, and finish with a thin layer of mozzarella cheese. Repeat these steps until you run out of the beef sauce, eggplant sliced and ricotta mix.
• Bake the eggplant lasagna in the oven for 40 minutes until the top gets all golden and bubbly.
• Let the lasagna cool for 15 to 20 minutes before you slice it.

EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

EGGPLANT LASAGNA ROLLS

Steps:

• Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
• Slice each eggplant lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with 1/4 teaspoon salt and let stand for 15 minutes.
• Pat the eggplant slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.
• Meanwhile, combine tomatoes, 1/4 cup basil, 2 teaspoons garlic and the remaining 1/4 teaspoon salt in a large bowl. Spread 1/2 cup of the mixture in a broiler-safe 9-by-13-inch baking pan. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.
• When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the baking pan seam-side down. Top with the remaining tomato mixture.
• Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.
• Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining 1/4 cup basil and serve.

LOW CARB EGGPLANT LASAGNA ROLL-UPS

Steps:

• PREP: Preheat the oven to 375ºF. Line two baking sheets with parchment paper and place the sliced eggplants in a single layer on the baking sheets. When the oven is preheated, bake for 10 minutes. Leave the oven on as we'll need to bake the rolls.
• MEAT: While the eggplant is baking, heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2 minutes, then add the tomato paste and season with the garlic powder, salt, onion powder, oregano, crushed fennel, red pepper flakes, black pepper, ground nutmeg, and stir to combine, let cook for 3 minutes or until the ground beef is cooked through and browned. Turn off the heat, and remove the mixture to a large bowl, and let cool completely. You can also do this part 1-2 days in advance to make prep easier for weeknights!
• CHEESE MIX: Once the meat mixture is cooled, stir in the ricotta cheese, 1 cup shredded mozzarella, parmesan, parsley, and basil. Taste and adjust with additional salt if needed, then stir in the egg yolk. In a 9x13 baking dish or in the dutch oven you used earlier, pour ½ of the marinara sauce and spread it out in an even layer. If you like more sauce or need it to serve with veggies, I suggest using a total of 3 cups, for less sauce, use a total of 2 cups (so here you'd use 1 cup and the other for topping)
• ROLL AND BAKE: Lay a slice of eggplant on a clean work surface, top with 2 tablespoons of the prepared meat and cheese mixture an inch above the widest part of the eggplant. Roll the space you left over the mixture and continue to roll all the way to the end. Place in the prepared baking dish with the open side down (so the dish holds it in place. And continue to repeat with the remaining eggplant slices. Top with the remaining marinara sauce, followed by the remaining ½ cup of mozzarella, cover and bake for 15 minutes. Remove the foil and allow to bake for an additional 10 minutes. Broil for the last minute if you want the top to be extra bubbly and golden. Let sit a few minutes, then top with additional parsley if desired and serve.

PALEO EGGPLANT LASAGNA ROLL UPS

Steps:

• Preheat the oven to 400 degrees. Place the eggplant slices on a single layer on a sheet pan lined with a piece of parchment or a silpat. Sprinkle the slices with kosher salt and bake for 15 minutes to soften them.
• While the eggplant is baking, make the tomato sauce. In a large saucepan over medium-high heat add the olive oil, onions and garlic and sauté for 5 minutes, stirring often. Add the tomatoes and stir well, cooking for another 2-3 minutes. Turn the heat off and transfer the contents to the jar of a blender and puree until smooth. Add the oregano and pulse to combine. Season to taste with kosher salt and set aside.
• Cook the sausage in a heavy pan over medium heat, breaking it up with a wooden spoon until it is just barely cooked through.
• Spoon a generous portion of sauce onto the bottom of a 9x13" baking dish so that the bottom is completely covered with sauce.
• At the fat end of the eggplant slice add a basil leaf and a heaping spoonful of almond ricotta topped with some of the cooked Italian sausage. Gently roll the eggplant up and place it in the pan. When all of the eggplant roll ups are in the pan, spoon more tomato sauce over the tops of the eggplant. Drizzle with a few tablespoons of pesto.
• Bake the lasagna for 20 minutes at 400 degrees. Remove the pan from the oven and drizzle with a few more tablespoons of the pesto and a drizzle of olive oil. Serve hot.
• Preheat the oven to 400 degrees. Place the eggplant slices on a single layer on a sheet pan lined with a piece of parchment or a silpat. Sprinkle the slices with kosher salt and bake for 15 minutes to soften them.
• While the eggplant is baking, make the tomato sauce. In a large saucepan over medium-high heat add the olive oil, onions and garlic and sauté for 5 minutes, stirring often. Add the tomatoes and stir well, cooking for another 2-3 minutes. Turn the heat off and transfer the contents to the jar of a blender and puree until smooth. Add the oregano and pulse to combine. Season to taste with kosher salt and set aside.
• Cook the sausage in a heavy pan over medium heat, breaking it up with a wooden spoon until it is just barely cooked through.
• Spoon a generous portion of sauce onto the bottom of a 9x13" baking dish so that the bottom is completely covered with sauce.
• At the fat end of the eggplant slice add a basil leaf and a heaping spoonful of almond ricotta topped with some of the cooked Italian sausage. Gently roll the eggplant up and place it in the pan. When all of the eggplant roll ups are in the pan, spoon more tomato sauce over the tops of the eggplant. Drizzle with a few tablespoons of pesto.
• Bake the lasagna for 20 minutes at 400 degrees. Remove the pan from the oven and drizzle with a few more tablespoons of the pesto and a drizzle of olive oil. Serve hot.

FRIED EGGPLANT LASAGNA ROLLS

Steps:

• 1.Slice the eggplant lengthwise into 12 1/8 - 1/4" thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 min. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels 2. Meanwhile, make the tomato sauce: Heat 3 tbs olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 min. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 tsp salt. Bring to a boil, then reduce the heat and summer until slightly thickened, 30 min. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches) 3. Mix the flour and 1 tsp salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tbs parmesan, the garlic powder, Italian seasoning, 1 two salt and 1/2 tsp pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet. 4. Heat the remaining , 3 tbs olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 - 2 min per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed. 5. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce. 6. Assemble the lasagna rolls: Preheat the oven to 375 degrees. Pour 5 cups of the tomato sauce into a 9x13" baking dish. Spread 1 tbs ricotta on a lasagna noodle; top with 1 tbs parmesan, 3 heaping tbs mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tbs of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in t he baking dish. Top with any remaining ricotta, parmesan and mozzarella. 7. Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 - 25 min. Uncover and continue to bake until browned on top, 10 - 12 more min. Top with basil and serve with any remaining tomato sauce.

EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375F. Slice the eggplant into 1/2" slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
• Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
• Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1.5 cups of the mozzarella (we are saving some mozzarella and parmesan to top the lasagna with), the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
• Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes.
• Add a layer of the marinara sauce/beef to the bottom of a greased 9x13 baking dish, followed by a layer of eggplant (it's ok if it overlaps a little). Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top. Lower the oven heat to 350F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
• Let the lasagna sit for 10 minutes prior to serving.

FRIED LASAGNA

Steps:

• Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top.
• In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella.
• Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes.
• When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat.
• In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel-lined wire rack. Repeat with remaining lasagna squares.
• Serve with marinara.

DEEP-FRIED LASAGNA ROLLS

Steps:

• Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
• Add the onion and cook it until golden. Add the beef, garlic, and season with salt and pepper. Cook it for 6 minutes, and then pour the marinara sauce and add the shredded mozzarella.
• Cook it for another 2 minutes.
• Bring the water in a saucepan to a boil. Add a pinch of salt and cook the lasagna sheets according to the instructions on the package.
• Take them out of the water, drain them, and place them on your working surface.
• Slice 1 sheet in 2 thin strips. Place 1 tablespoon of beef mixture over one of the strips and evenly spread it. Roll starting from one end towards the opposite end. Continue until you've used all of the ingredients.
• Whisk the egg with milk and make some egg wash.
• Coat each roll with flour, egg wash, and breadcrumbs.
• Heat the vegetable oil in a deep skillet over high heat. Fry the rolls until golden, around 2 minutes.
• Serve them with your favorite dip!

LASAGNA-STUFFED EGGPLANT ROLLS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Whisk olive oil, dill, and lemon juice together in a bowl. Add chicken and marinate in the refrigerator for 24 hours.
• Chop marinated chicken into small cubes. Heat water and olive oil in a deep, covered saucepan over medium heat. Add chicken and cook until no longer pink inside, 5 to 7 minutes. Drain and allow to cool.
• Heat 1/2 inch olive oil in a pan over medium-high heat. Saute eggplant until browned outside and soft inside, 3 to 5 minutes. Place on a baking sheet lined with paper towels to absorb extra oil. Allow eggplant to cool.
• Chop cooled chicken into very small pieces and place in a bowl. Add ricotta cheese and Cheddar cheese. Whisk egg in a separate bowl and add to cheese mixture and mix well. Season filling with salt and pepper.
• Place 1 1/2 tablespoons filling on the larger end of an eggplant slice. Roll around stuffing and place in the prepared baking dish. Add diced tomatoes on top of eggplant. Sprinkle with sugar. Drizzle with olive oil and season with salt and pepper. Cover with aluminum foil.
• Bake in the preheated oven 40 minute to 1 hour. Remove from oven and cool 10 to 15 minutes before serving.

LUXURIOUS SPINACH LASAGNA ROLL-UPS WITH EGGPLANT

Steps:

• Finely chop the onion, mince the garlic.
• Remove the peel and slice eggplant into long strips about 1/8 inch thick, then place on a plate.
• Take tomatoes out of the can and crush them with your hands or with a hand blender.
• In a medium saucepot, drizzle in olive oil. Toss in onion, garlic, and red chili flakes. Swirl ingredients with a spoon then turn on the heat to a medium setting.
• When garlic and onion start to sizzle, pour in tomatoes, and then add basil leaves.
• Season with salt and pepper to taste then partially cover and turn heat to a simmer. Cook for about 25-30 minutes or until thickened.
• While the sauce is simmering, heat up olive oil in a sauté pan then place eggplant strips in and cook for about 2 minutes a side or until they start to turn golden in color.
• Place the cooked eggplant on a paper towel-lined plate. Continue cooking eggplant until they are all done. Set aside.
• Get a large pot of salted water on boil.
• Place lasagna sheets into the pot of boiling salted water and cook as instructed on the package. Take out once cooked and drain. Place in a bowl.
• Gather your ingredients: ricotta, pasta noodles, mozzarella, fried eggplant, tomato sauce, and Parmigiano in front of you.
• Take one of the cooked lasagna sheets and place it on a plate, spread a tablespoon of the ricotta onto the sheet. Add on diced mozzarella and grated Parmigiano.
• Top with 1-2 slices of the fried eggplant and start to roll with the closest end to you, rolling forward to the other end. Place roll-up seam side down.
• Cut in half so you have two roll-ups with crinkled edges.
• In a 9 x 13 baking dish ladle in a good amount of tomato sauce, saving some for the top and plating. Place the roll-ups cut side down into the sauce. Continue this process until all the rolls are in the dish. There will be 12.
• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Spoon some of the tomato sauce sparsely on top. Sprinkle on some of the mozzarella and Parmigiano.
• Dust with the breadcrumbs and a drizzle of olive oil, and into the middle rack of the oven you go for about 20 minutes. For the last 2 minutes, I turn the grill on and get that top nice and crispy. Watch it though because it could burn. Take out of the oven and let sit for 5-10 minutes.
• Spoon some of the leftover sauce onto the plate creating a pool. Take two of the rollups and put them on top of the tomato sauce.
• Garnish with fresh basil. Ready to serve.

FRIED EGGPLANT LASAGNA ROLLS

Steps:

• Slice the eggplant lengthwise into twelve 1/8- to 1/4-inch-thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 minutes. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels.
• Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, 30 minutes. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches).
• Mix the flour and 1 teaspoon salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tablespoons Parmesan, the garlic powder, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce.
• Assemble the lasagna rolls: Preheat the oven to 375 ̊ F. Pour 5 cups of the tomato sauce into a 9-by-13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in the baking dish. Top with any remaining ricotta, Parmesan and mozzarella.
• Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 to 25 minutes. Uncover and continue to bake until browned on top, 10 to 12 more minutes. Top with basil and serve with any remaining tomato sauce.

CHICKEN & EGGPLANT PARMESAN LASAGNA

Steps:

• Preheat oven to 350 degrees, and set an oven rack in the middle position.
• In a large, nonstick frying pan over medium heat, add 1 cup of oil.
• Prepare a breading station: In a large, shallow mixing bowl, whisk the eggs. In a separate large, shallow mixing bowl, mix together the breadcrumbs, salt, pepper and ground fennel. Dredge each of the chicken cutlets in the egg, allowing any excess to drip off before placing each into the seasoned breadcrumbs to coat on both sides.
• In batches, fry the chicken cutlets for 4 to 5 minutes per side until golden brown. Remove to a cooling rack set over a baking sheet and continue frying the second batch until complete. Turn off the heat. Carefully clean out the oil and any breadcrumb "sludge."
• Add the remaining 1 cup of oil into the cleaned pan and place over medium heat. Dredge the eggplant slices in the egg, once again allowing any excess to drip off before dredging in breadcrumbs to completely coat both sides. Shake off excess breadcrumbs and fry in batches for 3 to 4 minutes per side until golden brown. Remove to a cooling rack set over a baking sheet.
• To assemble the lasagna: In a 9x13-inch baking dish, spread 1 cup of tomato sauce onto the bottom of the pan. Lay 4 lasagna noodles on top to cover. Arrange all of the fried, breaded chicken cutlets in a single layer on top of the noodles. Top with some tomato sauce, Italian cheese blend and basil leaves. Top with 6 lasagna noodles (in an opposite pattern from the bottom layer). Evenly spread the ricotta on the noodles. Top with tomato sauce, and place the remaining 4 lasagna noodles on top in a single layer. Arrange all of the breaded, fried eggplant in a single layer on top of the noodles. Top with sauce, cheese and basil leaves. Drizzle with olive oil and season with salt and pepper.
• Bake for 30 to 40 minutes until the cheese is melted and bubbling and the lasagna noodles are fully cooked. Remove from the oven. Cool for 20 minutes before serving.