Servings: 4 servings
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour and 20 minutes
Ingredients
- 1 large Eggplant, sliced into 1/4-inch rounds
- 1 cup Ricotta cheese
- 1/2 cup Grated Parmesan cheese
- 1 Egg
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
- 1 cup Low-carb marinara sauce
- 1/2 cup Shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F.
- Place the eggplant rounds on a baking sheet lined with parchment paper. Sprinkle salt on each round and let sit for 20 minutes.
- Pat the eggplant rounds dry with a paper towel.
- Combine the ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper in a mixing bowl.
- Spoon a dollop of the cheese mixture onto each eggplant round and roll it up.
- Place the rolls seam-side down in a baking dish.
- Pour the marinara sauce over the top of the eggplant rolls.
- Sprinkle the shredded mozzarella cheese over the marinara sauce.
- Bake in the oven for 25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh basil.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 250 kcal
Total Fat: 17g
Saturated Fat: 7g
Cholesterol: 53 mg
Sodium: 508 mg
Total Carbohydrates: 11g
Dietary Fiber: 5g
Sugars: 6g
Protein: 14g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Eggplant Rollatini
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure it is safe to consume.