Description
Crispy Cheesy Eggplant Wraps combine thin baked eggplant slices with melted cheese for a gluten-free, low-carb wrap that’s golden on the outside and tender inside. Perfect for a fast lunch or veggie-packed dinner.
Ingredients
2 medium eggplants (sliced lengthwise, ~1/8 inch thick)
6 oz shredded mozzarella (or vegan cheese)
Arugula (optional)
Cherry tomato slices
Thin red onion slices
Cream cheese or vegan spread
Sriracha mayo
Salt & pepper
Optional: garlic powder or Italian herbs
Instructions
Lay eggplant slices on paper towels and sprinkle with salt. Let sit 10 minutes, then pat dry.
Line a baking sheet with parchment. Overlap eggplant slices slightly, then sprinkle with cheese to bind.
Cover entire surface with remaining cheese. Season with pepper or herbs if desired.
Bake at 400°F (205°C) for 20–25 minutes until edges are golden and cheese is bubbly.
Cool for 5–10 minutes to firm up, then flip cheese-side down.
Add fillings of choice, gently fold or roll, and serve.
Notes
For best crispiness, don’t skip the salting and drying step. These wraps pair well with hummus, lentil spreads, or a light yogurt dip. Great warm or room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 185
- Sugar: 3g
- Sodium: 271mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg