Baked Eggplant Rollatini

Baked Eggplant Rollatini features tender slices of eggplant filled with a rich blend of cheeses and herbs, baked to perfection in a marinara sauce. This low-carb Italian dish is not only satisfying but also a delightful way to enjoy vegetables.

Ingredients

• Eggplant - 1 large
• Ricotta cheese - 150 grams
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 50 grams, grated
• Egg - 1 large
• Fresh basil - 10 grams, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Marinara sauce - 200 grams

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant lengthwise into 0.5 cm thick slices. Sprinkle with salt and let them sit for 20 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. In a bowl, mix the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, chopped basil, minced garlic, salt, and black pepper until well combined.
5. Brush the eggplant slices with olive oil on both sides and place them on a baking sheet. Bake for 10-15 minutes until they are slightly tender.
6. Remove the eggplant from the oven and let it cool slightly. Spoon a small amount of the cheese mixture onto the end of each eggplant slice and roll it up. Place the rollatini seam-side down in a baking dish.
7. Spread the marinara sauce evenly over the rollatini and sprinkle the remaining mozzarella cheese on top.
8. Bake in the preheated oven for another 20-25 minutes, until the cheese is bubbly and golden.
9. Let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Nutrition

• Calories: 350
• Protein: 24 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• High in protein, promoting muscle repair and growth.

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