• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Winter
  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
      • Condiments and Sauces
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Course » Main Dish

Eggplant Lasagna Rolls

Created On: August 13, 2015 | By Debbie | 5 Comments

Jump to Recipe Print Share Pin

This post may include affiliate links. To learn more, see my privacy policy.

Eggplant Lasagna Rolls on a plate with a fork and napkin.

In addition to zucchini, eggplant is one of those vegetables that tends to get out of hand by this point in the summer. If you handed me an eggplant a few years ago, I would have had no idea how to prepare it. Maybe you are in the same boat wondering what you should do with a bunch of eggplant?

One option would be to make these delicious eggplant lasagna rolls! All you need are a few simple ingredients and a few minutes for rolling. Eggplants work well as a substitute for lasagna noodles in this dish for those who wish to go low carb or need to avoid gluten. 

Speaking of lasagna, I have a couple other lasagna-inspired recipes that you’re sure to love including this one pot vegan lasagna soup, vegan skillet lasagna, and this easy gnocchi skillet.

Table of Contents

Toggle
  • Why do I Need to Salt Eggplant when Cooking?
  • More Delicious Eggplant Recipes
  • Eggplant Lasagna Rolls

Why do I Need to Salt Eggplant when Cooking?

When buying your eggplants for this recipe, look for the large, bulbous American eggplants rather than the skinny Chinese eggplants. Pick out eggplants that have smooth skin and are still relatively firm to the touch. You may be tempted to skip the salting step in this recipe, but it is actually important!

The initial salting helps draw out some of the bitterness from the eggplants which makes them much tastier. Definitely worth the extra 10-15 minutes it takes to let them chill in a colander after salting.

Also, when buying your tomato sauce, make sure to take a look at the label. Choose a tomato sauce without added sugar, which is often added to store bought tomato sauces. The ingredient list should be short and sweet with just tomatoes and some herbs.

Eggplant Lasagna Rolls in a glass baking dish.

More Delicious Eggplant Recipes

  • Roasted Eggplant and Pepper Pita Sandwich
  • Tomato and Eggplant Bake
  • Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce
Eggplant Lasagna Rolls #vegetarian

Eggplant Lasagna Rolls

Created by: Deborah Murphy

Course Entree
Cuisine Italian, Vegetarian
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
4
Use up that surplus of summer eggplant by making several batches of these yummy eggplant lasagna rolls which are perfect for meatless Monday!
Print
Pin
Share
Rate
Prevent your screen from going dark

Ingredients
  

  • 2 eggplants cut into 6-8 slices
  • 1 15 oz. container ricotta cheese
  • 1 cup chopped spinach leaves
  • 1 egg
  • 10-12 fresh basil leaves chopped
  • 1 clove garlic minced
  • 2 cups shredded mozzarella cheese
  • 1 15 oz. can tomato sauce
  • Salt and Ground Black Pepper to taste

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • To slice the eggplants, chop the top and bottom ends off and slice into 6-8 pieces lengthwise. Add the slices to a colander and generously sprinkle with salt. Set aside for about 15 minutes or until the slices start to “sweat”. (Little droplets will form along the cut surfaces of the eggplant slices.)
  • Rinse the eggplant slices well and pat dry with a paper towel. Arrange in a single layer on a cookie sheet and generously spray with cooking oil. Flip the slices and add oil to the other side. Bake for ~12 minutes or until slices are just beginning to get slightly browned. Remove from the oven and set a side to cool.
  • As the eggplant slices bake, make the cheese filling by combining the ricotta, spinach, egg, basil, garlic and 1 cup of the mozzarella cheese together in a large bowl. Sprinkle with salt and pepper and stir to combine.
  • When the eggplant slices are cool enough to handle, you are ready to make your rolls. Spread 1/2 cup of the tomato sauce evenly along the bottom of a 9″x13″ baking dish.
  • Take a slice of eggplant and add about 2-3 tablespoons of cheese filling to the center of the slice. Roll into a burrito shape so that the two ends fold over each other and place end side down into your prepared baking dish. Continue rolling the eggplant slices until you’ve used up your cheese and eggplant slices.
  • Spoon the rest of the tomato sauce along the tops of the eggplant rolls in your pan. Top evenly with the rest of your mozzarella cheese.
  • Bake for 20-30 minutes or until cheese is melted and sauce in the bottom of the pan is bubbly.
  • Serve with chopped fresh parsley.

Nutrition

Serving: 1/4 recipe | Calories: 265kcal | Carbohydrates: 18g | Protein: 29g | Fat: 10g | Saturated Fat: 5.5g | Polyunsaturated Fat: 4.5g | Cholesterol: 88mg | Sodium: 505mg | Fiber: 7g | Sugar: 9g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe

posted in: Casserole, Main Dish, Vegetarian

Previous
Cucumber Watermelon Margarita
Next
Vegetarian Grilled Fajitas

Reader Interactions

    Leave A Reply! Cancel reply

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *
    Rate this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Karen Guerrieri says

    April 5, 2017

    Instead of tomato sauce can I use garlic and butter sauce? I need 35 carbs per meal…so wondering if this would change carbs and calories using garlic sauce. Thank you!

    Reply
    • Dietitian Debbie says

      April 6, 2017

      Hi Karen,
      I haven’t tried this dish with a garlic butter sauce, but I am guessing that would be tasty alternative to tomato sauce and would lower the carb content as well. You’ll have to let me know how it turns out!

      Reply
  2. Rochelle Brantley says

    December 14, 2015

    This is a great recipe! Was wondering if there are any substitutions I could use in place of the cheese? I am severely lactose intolerant. Perhaps you can share a few vegetarian recipes without dairy. Thank you.

    Reply
    • Dietitian Debbie says

      December 15, 2015

      Hi Rochelle, I haven’t tested the recipe out using any non-dairy substitutes, but I would suggest something like this macadamia nut ricotta in place of the dairy ricotta for the stuffing and using a vegan cheese like Daiya for the shredded mozzarella on top. Hope that helps! All of my vegan recipes are also dairy free if you are looking for other options. 🙂 I’ll be thinking about other diary free vegetarian recipe options for future blog recipes – thanks for the suggestion!

      Reply
  3. Dietitian Jess says

    August 13, 2015

    Great idea, sort of a twist on eggplant parm which is one of my favorites

    Reply

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome!

I'm Debbie, a Registered Dietitian and the writer behind this blog where you’ll find healthy, seasonal, vegan & vegetarian recipes! I'm on a mission to inspire you to eat more plants.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Search

Fall Recipes

  • roasted butternut squash and red pepper soup in bowl with croutons.
    Butternut Squash and Red Pepper Soup
  • red lentil pumpkin soup
    One Pot Red Lentil Pumpkin Soup
  • vegan apple crisp in bowl.
    Apple Crisp with Maple Syrup
  • Easy Kale Apple Walnut Salad
  • vegan baked pumpkin donuts with maple frosting on white marble
    Vegan Baked Pumpkin Donuts
  • Four Bean Vegan Chili
    Vegan Slow Cooker Chili

Popular Recipes

  • Simple Curry Spiced Quinoa
    Simple Curry Spiced Quinoa (Vegan, Gluten Free)
  • Warm Faro Salad with Roasted Vegetables
    Warm Farro Salad with Roasted Root Vegetables
  • 8 Healthy Ways to Flavor Your Oats
  • beet juice made in blender.
    Beet Juice Recipe (Blender)
  • pineapple cucumber smoothie in glass with slice of cucumber.
    Pineapple Cucumber Smoothie
  • vegan cream cheese stuffed peppers on a white plate.
    Cream Cheese Stuffed Peppers

What's For Dinner?

V
Vegan
GF
Gluten Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2025, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy Accessibility Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required