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Rolled Eggplant Lasagna with Prosciutto

By: Christie Daruwalla from fooddonelight.com
Rolled Eggplant Lasagna with Prosciutto
Rolled Eggplant Lasagna with Prosciutto
This image courtesy of fooddonelight.com

"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

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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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