Cheesy Eggplant Rolls

Recipe makes 4 servings

Ingredients:

2 medium eggplants (1144g), sliced about 1/4-inch (0.6mm) thick
3 Tbsp (40ml) olive oil
1 cup (246g) whole milk ricotta cheese
1/2 cup (50g) grated Parmesan cheese
1 cup (113g) shredded mozzarella cheese
1 large egg (50g)
1/2 cup (40g) toasted ground walnuts
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1 Tbsp baby capers (optional)
Salt and pepper
1 cup (250g) no sugar added marinara sauce (optional)
Fresh parsley leaves for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C).

Sprinkle the eggplant slices with salt and set them aside for 10 minutes. Using paper towels, pat out the released moisture, then brush the slices with olive oil.

Heat a grill pan over medium-high heat and grill the eggplant slices for about 3 minutes per side; set aside to cool.

Combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg, walnuts, oregano, basil, garlic powder, and capers, if using, in a bowl, and season with salt and pepper to taste. Mix well until all ingredients are evenly combined.

Spread a generous spoonful of the cheese mixture onto each eggplant slice and carefully roll it up. Place the rolls seam-side down in a baking dish. Brush the tops of the eggplant rolls with any remaining olive oil.

Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly.

Heat the marinara sauce (if using) in a saucepan. Once the eggplant rolls are done baking, remove them from the oven and spoon marinara sauce over each roll. Garnish with fresh parsley leaves.

Serve the keto eggplant rolls warm. They can be enjoyed as a main dish or a delicious appetizer.

Nutritional breakdown per serving without marinara sauce (recipe makes 4 servings)

480 Calories
20.2g Protein
35.2g Fat
9.3g Fiber
25.2g Total Carbs
15.6g NET Carbs

Nutritional breakdown per serving with marinara sauce (recipe makes 4 servings)

510 Calories
21.2g Protein
36.4g Fat
10.2g Fiber
29.2g Total Carbs
18.6g NET Carbs