roasted eggplant and zucchini lasagna rolls

i found the recipe here. the recipe calls for serving them with a pumpkin bechamel, but i tried it and didn't get it--the flavors didn't go well at all in my mind. so we just used traditional marinara. thumbs up all around. plus it was a sneaky way to use eggplant which i love, but no one else in the family really cares for. they didn't even notice.

ingredients

• 6-8 whole wheat lasagna noodles
• 2 cups eggplant, peeled and cubed
• 2 cups zucchini, cubed
• Extra virgin olive oil
• Kosher salt
• 1/2 cup parmigiano reggiano cheese, grated and divided
• 1/4 cup mozzarella cheese, shredded
• 3/4 cup lowfat cottage cheese
• 1 cup panko bread crumbs
• 2 eggs
• 1 tablespoon milk

directions

Preheat the oven to 450°F. Cook the lasagna noodles according to the package directions, drain and transfer to a damp dish towel.

Spread the cubed eggplant and zucchini on a baking sheet covered with aluminum foil. Drizzle with olive oil and season with salt. Use your fingers to quickly mix the ingredients on the pan to evenly coat with the oil. Roast in the oven for 20 – 25 minutes, turning once.

Meanwhile, prepare two shallow dishes with the ingredients for breading the lasagna rolls. In the first dish, whisk the eggs with 1 tablespoon of milk. In the second dish, combine 1/4 cup of the parmigiano reggiano cheese and the panko bread crumbs.

Prepare another baking sheet with aluminum foil and spray with cooking spray. Reduce the oven temperature to 425°F.

In a mixing bowl, combine 1/4 cup of parmigiano reggiano cheese, mozzarella cheese, and cottage cheese. Once the eggplant and zucchini mixture has cooled, add to the cheese mixture, stirring to combine. Cut the lasagna noodles in half. Spoon a heaping tablespoon of the cheese mixture onto the end of each noodle half. Roll the noodle around the mixture and place seam down.

Dip each lasagna roll first in the egg mixture and then in the panko breadcrumbs and place on the prepared baking sheet. Bake for 15 – 20 minutes, until the rolls are golden and crispy.