Any time you can get the kids to eat more vegetables, it’s a home run. Maybe you’re lucky enough to have a rare, vegetable-loving child – the kind who eats handfuls of cherry tomatoes every chance they get.
For those of us with less cooperative kids, it can be tough to find dinners that pack some punch in the vegetable department.
Well here’s a great dish that works the veggies in a little more subtly. It sells itself. If your little ones like lasagna, and especially ricotta, this meal just may be the new win in your dinner repertoire.
Easy Eggplant Roll-ups
Prep time: 25 minutes
Cook time: 25 minutes
- 4 tablespoons olive oil
- 2 large eggplants, sliced 1/4-inch wide, lengthwise (about 16 slices total)
- 1 1/2 cups store bought marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper
- Preheat the oven to 400 F. While it warms up, slice the eggplant lengthwise
- Add 2 tablespoons olive oil to a frying pan on medium heat. Place the eggplant slices and cook until golden brown on both sides
- Line the bottom of a 9-by-13-inch baking dish with marinara sauce, about 1/2 cup
- In a separate bowl, mix the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 teaspoon each salt and pepper together in a bowl separately
- Once the eggplant is cool, place about 2 tablespoons of the ricotta mixture on one end of a slice of eggplant and roll it up
- Move the rolls to the prepared 9x13 baking dish. Repeat until you have all of the eggplant pieces rolled up
- Pour the remaining cup of marinara sauce on top of the roll-ups, and sprinkle with the remaining cup of mozzarella and the Parmesan
- Bake at 400 F for 20-25 minutes, until the sauce is bubbling and cheese has melted. Wait at least 5 minutes before serving