Before we do anything- if you haven’t already signed up to win a gorgeous $600 WOLF Gourmet blender then head over here now! Take a picture of your #Puredeliciousbook or recipes you have made and post on any social media outlet to win extra entries!

Also, I hope you didn’t miss Pete guest posting for me yesterday, he’s so cute.

Now we can talk Paleo Eggplant Lasagna Roll Ups. These are amazing- creamy almond ricotta, spicy Italian sausage, tender eggplant, and zesty tomato sauce and basil pesto make for the MOST delicious mouthfuls!

What makes it even better is that these are totally Paleo and Whole30 friendly. And while they are healthy and beautiful, they are also truly tasty. I don’t even really like eggplant, and have only successfully enjoyed it a few times like this and this and this – but I really liked these (however maybe I would skip the skin next time- peeling it before I baked it.)

I figured that with all of the fresh eggplant and summery basil and tomatoes that this was the perfect summer dish to make- I hope that this makes it to your summer table!

This is how you make it!
Preheat the oven to 400 degrees. Place the eggplant slices on a single layer on a sheet pan lined with a piece of parchment or a silpat. Sprinkle the slices with kosher salt and bake for 15 minutes to soften them.

While the eggplant is baking, make the tomato sauce. In a large saucepan over medium-high heat add the olive oil, onions and garlic and sauté for 5 minutes, stirring often. Add the tomatoes and stir well, cooking for another 2-3 minutes. Turn the heat off and transfer the contents to the jar of a blender and puree until smooth. Add the oregano and pulse to combine. Season to taste with kosher salt and set aside. Cook the sausage in a heavy pan over medium heat, breaking it up with a wooden spoon until it is just barely cooked through.

Spoon a generous portion of sauce onto the bottom of a 9×13” baking dish so that the bottom is completely covered with sauce.

At the fat end of the eggplant slice add a basil leaf and a heaping spoonful of almond ricotta topped with some of the cooked Italian sausage.

Gently roll the eggplant up and place it in the pan.

When all of the eggplant roll ups are in the pan, spoon more tomato sauce over the tops of the eggplant.

Drizzle with a few tablespoons of basil pesto.

Bake the eggplant for 20 minutes at 400 degrees. Remove the pan from the oven and drizzle with a few more tablespoons of the pesto and a drizzle of olive oil. Serve hot.