Eggplant Lasagna Pinwheels

By Samantha Binkley

This amazing low-carb, keto-friendly recipe was a big hit in our New Year, New You cooking class.

Simple ingredients make up this wonderful recipe that’s great for meal prep. It makes a fantastic weekday lunch too. We used a mandoline to make ¼ inch slices of eggplant and filled it with a delicious spinach and chicken filling.

The recipe is simple and made even more delightful with Healthy On You® Let the God Thymes Roll spice blend. Pick up the spice and give a try. Your family will love you for it!

Ingredients

Makes 4 servings

  • 1

    lb. chicken thighs cut into strips

  • 2

     medium Italian eggplants, cut lengthwise into 10 (¼-inch thick) slices

  • 1
  • 1 ½
  • 1

    large egg

  • ½

    cup part skim ricotta cheese

  • ½

    cup grated Pecorino Romano cheese, plus more for serving

  • 8

    ounces frozen spinach, heated through and squeezed well

  • 1

    garlic clove, minced

  • 1

    cup shredded part-skim mozzarella

  • sea salt and fresh black pepper, to taste

  • fresh parsley for garnish

Preparation

  1. Cut the 2 ends off of the eggplants. Cut the eggplants lengthwise, into ¼-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO

  2. Preheat oven to 400°F.  Season the eggplant with salt and pepper,  then arrange on two parchment-lined baking sheets.  Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.

  3. Season the chicken strips with salt and pepper, and the Healthy On You® Let the Good Thymes Roll Italian spice and set aside.

  4. Spread ¼ cup marinara sauce on the bottom of a 13 x 9-inch baking dish

  5. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, a pinch of salt and pepper.

  6. Pat eggplant dry with paper towels.  Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.  Add 1-2 strips of chicken on top of the mixture.

  7. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

  8. Bake until the eggplant is very tender and the chicken fully cooked about 60 minutes. 

    You can remove the foil 10 minutes before to allow the top to brown. 

  9. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.