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Loprofin Eggplant Rolls

1 large eggplant (approx. 300 g/12 oz)
Cooking oil
8 baby zucchini
8 thin slices of tomato
16 fresh basil leaves
8 sheets Loprofin Lasagne

400 g canned chopped tomatoes
1/4 tsp chili powder
1/4 tsp sugar
125 mL (4 fl oz) clear vegetable broth
Salt and pepper to taste

Preheat Oven to 400° F

  1. Trim the ends from the eggplant and cut lengthways into 1/4  inch thick slices. Place the eggplant on a flat surface and sprinkle with salt. Leave for at least 20 minutes.
  2. Wash the eggplant slices in cold water and dry with paper towels. Arrange on a baking tray and brush with oil. Place on a preheated grill for approximately 3 minutes, until lightly browned. Turn the slices, brush with oil and grill for 3 more minutes.
  3. Cook the zucchini in boiling salted water for 5 minutes. Drain.
  4. To prepare the pasta: Fill a large pan three-quarters full with water, and add 1 Tbsp oil and 1 tsp salt. Bring to a boil. Individually place 4 Loprofin Lasagne sheets in the boiling water and cook for 5 minutes, over medium heat. (Check during cooking to ensure the pasta sheets do not stick to each other.)
  5. Carefully remove each lasagne sheet from the pan onto a flat surface. Repeat the cooking process with the remaining lasagne sheets.
  6. To prepare the sauce: Place all the sauce ingredients in a blender or food processor and blend until smooth.
  7. To assemble the rolls, place a slice of eggplant on a flat surface and cover with a sheet of lasagne. Place a slice of tomato at one end and lay two basil leaves and a zucchini on the tomato. Roll up the eggplant and pasta, from the tomato end, to form a tube. Repeat with remaining eggplant, pasta, tomato, basil and zucchini, to give 8 rolls.
  8. Pour a thin layer of sauce into the baking dish and arrange the eggplant rolls on the top. Pour the remaining sauce over the rolls and cover the dish with aluminum foil.
  9. Bake at 400° F for 25 minutes. If desired, garnish with sprigs of basil. Serve immediately.

Nutritional Information

Serving size

Calories, kcal

Protein, g

Phenylalanine, mg

Per biscuit




Per recipe


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