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.