Name: Lasagna-Stuffed Eggplant Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - ¼ cup; Dill weed - 2 teaspoons; Lemon, juiced - ½; Boneless chicken breasts - 2; Water - 1 cup; Olive oil - 3 tablespoons; Olive oil, or as needed - 1 cup; Long eggplants with smaller bulb ends, sliced into 1/4-inch slices - 2; Skim milk ricotta cheese - ¾ cup; Shredded sharp Cheddar cheese - ¼ cup; Egg - 1; Salt and ground black pepper to taste - 1; Italian-style diced tomatoes, drained - 1 (14.5 ounce) can; White sugar (Optional) - 1 tablespoon; Olive oil - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lasagna-Stuffed Eggplant Rolls

1. Olive oil - ¼ cup

2. Dill weed - 2 teaspoons

3. Lemon, juiced - ½

4. Boneless chicken breasts - 2

5. Water - 1 cup

6. Olive oil - 3 tablespoons

7. Olive oil, or as needed - 1 cup

8. Long eggplants with smaller bulb ends, sliced into 1/4-inch slices - 2

9. Skim milk ricotta cheese - ¾ cup

10. Shredded sharp Cheddar cheese - ¼ cup

11. Egg - 1

12. Salt and ground black pepper to taste - 1

13. Italian-style diced tomatoes, drained - 1 (14.5 ounce) can

14. White sugar (Optional) - 1 tablespoon

15. Olive oil - 1 tablespoon

How to cook deliciously - Lasagna-Stuffed Eggplant Rolls

1. Stage

Preheat the oven to 300 degrees F (150 degrees C).

2. Stage

Whisk olive oil, dill, and lemon juice together in a bowl. Add chicken and marinate in the refrigerator for 24 hours.

3. Stage

Chop marinated chicken into small cubes. Heat water and olive oil in a deep, covered saucepan over medium heat. Add chicken and cook until no longer pink inside, 5 to 7 minutes. Drain and allow to cool.

4. Stage

Heat 1/2 inch olive oil in a pan over medium-high heat. Saute eggplant until browned outside and soft inside, 3 to 5 minutes. Place on a baking sheet lined with paper towels to absorb extra oil. Allow eggplant to cool.

5. Stage

Chop cooled chicken into very small pieces and place in a bowl. Add ricotta cheese and Cheddar cheese. Whisk egg in a separate bowl and add to cheese mixture and mix well. Season filling with salt and pepper.

6. Stage

Place 1 1/2 tablespoons filling on the larger end of an eggplant slice. Roll around stuffing and place in the prepared baking dish. Add diced tomatoes on top of eggplant. Sprinkle with sugar. Drizzle with olive oil and season with salt and pepper. Cover with aluminum foil.

7. Stage

Bake in the preheated oven 40 minute to 1 hour. Remove from oven and cool 10 to 15 minutes before serving.