Eggplant Lasagna Rolls

This low carb dinner will keep you satisfied with a lasagna "vibe".

Here's what you need:

2 eggplants

1 Tbsp oil

Sprinkle of salt and pepper

Zest of 1/2 lemon

Juice of 1/2 lemon

1 tsp honey

2 C marinara of choice

3/4 C low-fat ricotta cheese

1/3 C whole grain bread crumbs

1/4 tsp dried basil

1/4 tsp red pepper flakes

Here's how you make it:

Preheat oven to 400F.

Cut the top and bottom off of each zucchini. Slice thinly the long way.

Add each slice to the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for about 10 minutes.

Meanwhile, mix the lemon juice and zest, honey, ricotta, bread crumbs, basil, and red pepper flakes until combined.

Spread the marinara onto the bottom of a baking dish. Place the filling evenly onto the center of each eggplant slice, roll up, and place in the baking dish with the outer end of each eggplant slice facing down.

Bake for 25 minutes.