Eggplant Lasagna Rolls

Ingredients

• 2lb eggplant
• 1 cup water
• 2 cups ricotta cheese
• 2 egg whites
• 2 cloves garlic, minced or ½ tsp garlic powder
• 1 tbsp Italian seasoning, dried
• 1 jar (24.5 oz) marinara sauce
• ¼ cup parmesan cheese, shredded
• Optional: Pepperoni slices

Instructions

1. Preheat oven to 375° F. Coat an 8x11-inch glass baking dish with cooking spray. Set aside.
2. Peel eggplant and slice lengthwise into 10 slices. Lay in a microwave-safe dish and add 1 cup of water. Microwave the eggplant for 7 minutes. Remove the eggplant from the pan and set aside to cool.
3. In a small mixing bowl, mix together the ricotta cheese, egg whites, garlic and dried Italian seasoning.
4. Pour 1 cup of the marinara sauce into the prepared baking dish. Spread to coat the bottom.
5. Spoon about 1/4 cup of ricotta filling onto one end of an eggplant slice. Roll gently to make a “lasagna roll-up.” Place the roll seam side down in the pan. Repeat for remaining 9 slices of eggplant.
6. Pour remaining marinara sauce over the top of the eggplant and spread to coat. Top with pepperoni slices, if desired. (Pepperoni is NOT accounted for in nutrition facts label!)
7. Sprinkle the shredded Parmesan cheese over the top and bake for 30 minutes.