Contributed by: Catherine Fanning
Little bundles of oven-baked eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy main course, that is sure to wet your appetite for summer.
For that hearty, comforting lasagna taste with a fraction of the carbs. This recipe certainly isn't short for flavor. Serve alongside a light green salad with avocado, olive oil, and salt to round out the meal.
Start by lightly frying the eggplant slices until they are golden brown (try to make the slices an even thickness throughout to avoid scorching them like I did).
Mix up the filling, adjusting to taste with salt and pepper as you go.
Using about a tablespoon dollop, roll the eggplant slices around the filling, careful not to press down too firmly.
Finish with marinara sauce, grated mozzarella, and a quick, 15-minute bake in the oven until golden brown.