Chicken and Eggplant Lasagna Rolls

I used:

1 eggplant sliced thin

1 pound ground chicken breast (or ground turkey)

1 1/2 cups tomato sauce

1 small white/yellow onion diced

1 clove garlic diced

1 cup low fat skim ricotta

salt, pepper

To a non stick skillet with cooking spray or olive oil add diced onion and garlic and cook until onions are translucent.

Add chicken (and season )chicken once chicken is cooked add ricotta and mix gently.
Set aside.

In the same pan or new pan add cooking spray or olive oil on low/medium heat lightly cook sliced eggplant for about 2-3 minutes on each side.

Remove eggplant and place onto flat surface to cool.

Once cooled spoon ricotta and chicken mix onto slices and roll.

Place rolls onto a baking sheet and drizzle red sauce (as much as you would like) on top and sprinkle parmesan cheese on top(or any cheese you like)

Put rolls under broiler for 3-5 minutes.

Enjoy :)

Find more of Allison's healthy food creations on Facebook under Fit food by Al & Catering.