1 medium eggplant
1 cup kale, chopped
1/4 cup mozzarella cheese
1/4 cup ricotta cheese
1 cup marinara sauce (homemade or store bought)
This was delicious and couldn’t be much easier! The only hard part is being able to cut your eggplant thin which is how we start. I used a mandolin to slice my eggplant into thin slices – they have them pretty cheap on Amazon so it’s worth investing in one, especially since you can use it to make other things like healthy veggie chips!
So that’s where we’re starting. Slice your eggplant, set them on a parchment-lined sheet pan, and roast at 350° for 20 minutes.
When they’re out and cool enough to work with, all you want to do is take a tablespoon of the ricotta and smooth it on each piece of eggplant. Sprinkle a little mozzarella and your kale (I used lacinato kale which was delicious). Roll each piece and place in a pan where you have laid out your marinara sauce (see easy directions below if you want to make your own, otherwise check labels and find a plain one low in sugar, sodium, and additives), and top it all with a little more sauce and mozzarella cheese. Oh yeah, I did also grate a little cloudy parmaggiano on top, probably 1/2 tbsp in all.
Bake at 375° for 25-30 minutes and enjoy your taste of low-carb lasagna!
Sauce: My go-to sauce is this easy. One can of san marzano tomatoes. Pop that in a saucepan until it gets warm (crushing the tomatoes as they cook). Add one or two tablespoons of tomato paste, salt and pepper, dried oregano and basil, and that’s literally it! Your basic sauce which you can then add to from there.
Enjoy! You get 4 pieces per serving, and this would go great over some mashed cauliflower which of course I thought of after I ate this.