Eggplant Parm Lasagne Rollups
Eggplant Parm Lasagne Rollups
Savor this quick and easy vegetarian recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 50 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 1 western style Eggplant (long and wide)
  • 1 cup Bread crumbs
  • 2 beaten Eggs
  • 1 cup Flour
  • 6 Lasagne noodles
  • 2 jars Bolognese sauce
  • 1 cup grated Parmesan
  • 2 balls fresh Mozzarella, sliced
  • Sea salt
  • Dried Oregano
  • Black pepper
  • Sunflower oil (or other neutral oil)
  • Olive oil
  1. Preheat oven 190 C
  2. Cook lasagna noodles. When they’re done, lay them out individually and keep moist with damp towel (undercook by 2 min)
  3. Slice eggplant lengthwise into pieces 1cm wide, enough for each noodle
  4. Lay out flour, egg and breadcrumbs into separate dishes to form an assembly line
  5. Mix 1/4 cup of parmesan cheese and dried oregano into breadcrumbs
  6. Coat each eggplant slice with flour, egg and finally breadcrumbs
  7. Shallow fry each slice until golden and crispy
  8. Take an eggplant slice, place on top of a lasagna noodle and top with 2-3 slices of fresh mozzarella and create a loose roll
  9. Repeat with each lasagna noodle
  10. Line oven safe dish with 1 jar of heated Bolognese sauce
  11. Nestle rollups into the sauce side by side
  12. Top with another jar of heated Bolognese sauce, fresh mozzarella and parmesan
  13. Bake in oven for 25 min—Enjoy!

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