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Rolled Eggplant Lasagna with Prosciutto
Rolled Eggplant Lasagna with Prosciutto
"Eggplant takes the place of pasta in this healthy make ahead casserole of rolled eggplant filled with ricotta and prosciutto. Make it vegetarian by omitting the prosciutto."
Serves6 people
Preparation Time15 min
Cooking Time50 min
Read NextSalisbury Steak with Mushroom Gravy
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kmcartoonity 62072 74
Mar 20, 2017
Using the eggplant strips in place of the pasta is a great way to cut down on the carbs, while still tasting deliciously Italian! Sometimes the seeds in the eggplant can give it bitter taste, and a good way to remedy this is to lightly salt the eggplant, let it sit on the counter for about 20 minutes, rinse with water, and then pat dry. I love the addition of the prosciutto for even more flavor!
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