Eggplant Rollatini

Recipe makes 8 servings

Ingredients:

For the eggplant:
1 large eggplant, sliced lengthwise into thin strips (about ¼ inch/0.6cm thick)
2 Tbsp olive oil
Salt and pepper, to taste

For the filling:
1 cup ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
1 tsp dried basil
1 tsp dried oregano
¼ tsp garlic powder
Salt and pepper, to taste

For the sauce:
1 cup low-carb marinara sauce
1 tsp dried Italian herbs (optional)

Instructions:

Preheat the oven to 375°F (190°C).

Lay the eggplant slices on paper towels and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture. Pat dry with paper towels.

Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

Place the eggplant slices on a baking sheet and roast in the preheated oven for about 10-12 minutes, or until slightly tender.

Remove from the oven and let cool slightly.

In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, dried basil, dried oregano, garlic powder, salt, and pepper. Mix well until smooth.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Take a roasted eggplant slice, place a generous spoonful of the cheese filling at one end, and roll it up tightly. Place the rolled eggplant seam-side down in the baking dish. Repeat with the remaining slices and filling.

Pour the remaining marinara sauce over the rollatini and sprinkle with the remaining mozzarella cheese. If desired, sprinkle with Italian herbs.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Allow to cool slightly before serving.

Nutritional breakdown per serving  (recipe makes 8 servings)

209 Calories
9.6g Protein
14.6g Fat
2.3g Fiber
11.1g Total Carbs
8.8g NET Carbs