• 2 tbsp olive oil
• 1 large eggplant, cut into 2cm cubes
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• 400 g can chopped tomatoes
• 2 tbsp fresh basil, chopped
• Salt and pepper

• 8 sheets Loprofin Lasagne sheets

1. Preheat oven to 200°C.
2. Trim the ends from the eggplant and cut lengthways about half a centimetre thick. Place the eggplant on a flat surface and sprinkle with salt. Leave for at least 20 minutes. 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. Fill a large pan 3/4 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 together). Carefully remove each Loprofin lasagne sheet from the pan onto a flat surface. Repeat the cooking process with the remaining  Loprofin lasagne sheet.
5. Place all the sauce ingredients in a blender or food processor and blend until smooth.
6. Place a slice of eggplant on a flat surface and cover with a sheet of Loprofin lasagne. Place a slice oftomato atone end and lay two basil leaves and a piece of 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. 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 tin foil.
7. Bake at 200°C for 25 minutes. If desired, garnish with sprigs of basil. Serve immediately.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.