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Eggplant Orzo Lasagna Rolls

  • Author: Rosalynn Daniels




3 large Eggplants

1 Onion

5oz Mushrooms 

1 Large bunch of Spinach, or 2c of frozen spinach (thawed)

25oz Marinara sauce

1tsp pepper

1.5tsp salt

2tsp Italian seasoning

1c Mozzarella Cheese (shredded)


Preheat oven to 350 degrees.

Preparing your eggplant

Clean your eggplant and cut off each end of the plant.

Slice your eggplant lengthwise about 1/2 inch thick.

Lay your slices on a large baking sheet.

Pat dry each slice with a paper towel.

Brush a little oil then sprinkle each slice with salt and pepper.

Bake for 18 minutes, then let cool until you are ready to assemble your rolls.

Preparing your Orzo Filling

Make your orzo pasta according to the package instructions. Save 2 cups of your pasta water before draining.

In a large pot, begin to sauté your onions and mushrooms using your oil of choice.

Once onions begin to look translucent stir in seasonings and minced garlic.

Stir in your orzo pasta.

Toss in your spinach pasta water while giving everything a good stir. Cover your pot and turn heat down to low.

Now it’s time to assemble your eggplant rolls.

First, start by adding sauce to the bottom of your baking dish and spread out evenly.

Take one slice of eggplant, spread marinara sauce on the slice, then add a spoonful of your orzo mixture.

Roll the eggplant, then place it in the dish seam down.

Continue to do this until you have no more rolls or your dish is filled to capacity.

Top your rolls with more sauce and your mozzarella cheese.

Bake for 20-25 minutes, or until cheese has completely melted.