Eggplant Lasagna Roll-Ups

Storing and Planning Ahead

Keeps in the fridge for up to 3 days. Reheat in a hot oven until bubbling.

Eggplant Lasagna Roll-Ups: The Method

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Slice the eggplant lengthwise into 12 strips about 6 mm thick. Brush both sides with the oil, sprinkle with the salt and lay them on two lined baking trays. Roast for 12 minutes, turning once, until soft and lightly golden. Lower the oven to 190°C / 375°F (170°C / 340°F fan).

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2. Mix the ricotta, Parmesan, egg, spinach, basil, nutmeg, salt and pepper in a bowl.

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3. Stir the tomatoes, garlic, oregano and salt together. Spread half in a baking dish.

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4. Spoon about 2 tbsp of the filling onto the wide end of each eggplant strip and roll up. Lay the rolls seam side down in the dish. Spoon over the remaining sauce and top with the mozzarella.

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5. Bake for 20 minutes, until bubbling and golden. Let stand for 5 minutes before serving.

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A Few Pointers

• Cut the eggplant strips evenly, with a mandoline if you have one, so they all roll the same way.
• If a strip tears, patch it with a second strip and roll as usual.
• Do not overfill; a modest spoonful rolls tighter and holds its shape.

What to Put Next to It

A green salad · Steamed broccoli · Sliced tomatoes

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Eggplant Lasagna Roll-Ups

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.