Real Recipes From Real Home Cooks ®

eggplant lasagna roll-ups

(1 rating)
Recipe by
Colleen Sowa
La Crosse, WI

This is a very delightful way of making and serving lasagna! Our family loves to make this when eggplants are plentiful in the garden. The children love picking, washing and helping to make this recipe! We make them three ways which I will post. Also, you can make them with Zucchini... both vegetables work great! We love the cheesey filling and the crunchy eggplant as a change from our usual lasagnas... and it looks so pretty both in the pan and on the plate! Play With Your Food! xo

(1 rating)
yield 12 - 16
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For eggplant lasagna roll-ups

  • 1 lg
    egg (well beaten)
  • 1/4 tsp
  • 1/2 tsp
  • 1 Tbsp
  • 1 lb
    ricotta cheese
  • 1 pkg
    (8 ounces) cream cheese
  • 1/4 c
    shredded parmesan cheese
  • 1/2 c
    shredded mozzarella cheese
  • 1/2 c
    fresh spinach (finely chopped) optional
  • 1 lg
    eggplant (sliced lengthwise into thin 1/4 - inch thick slices)
  • 3 lg
    eggs well beaten (with the milk)
  • 1/2 c
  • 2 c
    flour (mixed with spices)
  • 1/2 tsp
    each: salt, pepper, garlic powder
  • 2 c
    bread crumbs
  • 12 - 16 lg
    lasagna noodles (cooked as directed on package, cooked aldente)
  • 1 - 2 qt
    pasta sauce of your liking

How To Make eggplant lasagna roll-ups

  • Ashton was very proud of this big eggplant, and exclaimed,
    Either pick fresh or buy at the store... one or more eggplant. In this photo is my 4 year old grandson Ashton... proudly displaying and demonstrating how big his eggplant is!
  • 2
    Preheat oven to 350 degrees.
  • Ricotta, cream cheese mixture.
    Mix together all cheese filling ingredients on high setting of mixer or food processor. Set aside in refrigerator until needed.
  • Eggplant about to be sliced in thin slices about 1/4 inch thick lengthwise.
    Slice the eggplant lengthwise into 1/4 inch thick strips.
  • 5
    Heat 3-5 inches of oil in a large pan.
  • Beaten eggs and milk.
    Dip one slice of eggplant at a time in the egg mixture.
  • Flour mixture.
    Coat both sides with flour mixture.
  • Bread Crumbs.
    Dip quickly into the egg mixture. Then into the bread crumbs. Place in hot oil until light golden brown and plyable. Remove from oil to paper toweling. Let cool.
  • Another pan of Eggplant Lasagna Roll-Ups !
    Gently spread some of the cheese filling onto one side of the fried eggplant. Start rolling the eggplant up from the narrow side to the wide side to form a roll up. Place in greased baking dish (sometimes I put pasta sauce in the bottom of baking dish). When pan is full, place in preheated oven. Bake for 25 minutes, the eggplant and cheese will get a beautiful dark golden brown color.
  • 10
    *** Do the same thing using the pasta noodles that you cooked to aldente according to package directions.
  • Eggplant Lasagna Roll-Ups!
    *** The third way to make these: make the roll ups in the lasagna noodles and then wrap a fried eggplant noodle around the lasagna roll up! *** You can choose to place sauce in the bottom of baking dish or use the sauce when plating.
  • 12
    Sauce of your choice spooned onto plate, place a roll-up onto sauce and put a small amount of sauce crosswise onto roll-up. *** Serve as a main dish or a side dish. Good with crusty bread and a salad.