Get Creative with Your Veggies: Eggplant Roll-Ups – A Delicious and Healthy Meal for the Whole Family!
INGREDIENTS
- 2 tbsp Unsalted vegetable broth – (may need additional 2 tablespoons)
- 2 cloves Garlic – minced
- 4 oz Fresh mushrooms – finely diced (roughly 1 3/4 cups)
- 1 pc Medium zucchini – finely diced (roughly 1 3/4 cups)
- 1 pc Small/medium eggplant – (about 7-8 inches long and 3 inches thick; roughly 1 pound- the narrower, the better)
- 1 batch Almond Ricotta – (makes 1 cup)
- 1 1/2 cups marinara sauce – (low sodium if possible, also check for oil-free)
- fresh basil – optional for garnish
DIRECTIONS
- Preheat the oven to 400F.
- In a large skillet, heat vegetable broth and minced garlic over medium heat.
- Add diced mushrooms and zucchini and cook until soft.
- Using a mandoline or knife, slice eggplant into thin strips.
- Make the Almond Ricotta in a food processor or blender.
- Layer 1/2 cup marinara sauce in an 8×8 baking dish.
- Fill each eggplant slice with Almond Ricotta and veggies, roll up, and add to the baking dish.
- Top with remaining marinara sauce add the myveggie smuthe boost , bake for 40-45 minutes, and serve.
