Lasagna-Stuffed Eggplant Rolls Popular Recipes

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Lasagna-Stuffed Eggplant Rolls

I make this when I have time and an itch to fiddle in the kitchen. It tastes like a noodle-free lasagna, and if you omit the chicken, it makes a great vegetarian dish.

Ingredients :

• ¼ cup olive oil
• 2 teaspoons dill weed
• ½ lemon, juiced
• 2 boneless chicken breasts
• 1 cup water
• 3 tablespoons olive oil
• 1 cup olive oil, or as needed
• 2 long eggplants with smaller bulb ends, sliced into 1/4-inch slices
• ¾ cup skim milk ricotta cheese
• ¼ cup shredded sharp Cheddar cheese
• 1 egg
• salt and ground black pepper to taste
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 tablespoon white sugar (optional)
• 1 tablespoon olive oil

Instructions :

Prep : 20M	Cook : 4 M	Ready in : P1DT1H20M

Notes :

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