LOW-CARB

Eggplant Rolls With Creamy Spinach Cheese Filling

Eggplant Rolls With Creamy Spinach Cheese Filling
  • PREP TIME
    20 Mins
  • COOK TIME
    30 Mins
  • SERVING
    10 People
  • VIEWS
    3,450
https://rhealthys.co/customketodiet-weightloss

These decadent Eggplant Rolls are stuffed with a creamy Italian Inspired cheese and spinach mixture. You’ll love this gluten-free eggplant rollatini that are super low carb, light, meat-free, and the perfect comfort food.

 

Ingridients

Nutrition

  • Calories
    212kcal
  • Fiber
    5g
  • Protein
    12g
  • Fat
    15g
  • Carbs
    9g

DIRECTIONS

1 Step

Slice the ends of the eggplants and using a mandolin slice them lengthwise into 1/4-inch(½ thick slices. Depending on how big your eggplants are you should get about 15-20 slices.

2 Step

Brush the eggplant slices with olive oil and sprinkle some salt.

3 Step

Heat a grill and cook the eggplant slices for about 30-60 seconds on each side, until tender.

4 Step

Preheat the oven to 350ºF/ 180C and spread ½ cup marinara sauce on the bottom of a 9×13 baking dish. Set aside.

5 Step

To make the spinach ricotta filling, you'll need a large bowl. Combine thawed and drained spinach, ricotta, minced garlic, one egg, ½ cup Mozzarella Cheese and ½ cup Parmesan Cheese. Season with salt, pepper to taste and mix well to combine. Add homemade Italian Seasoning.

6 Step

To assemble: Place about 1 tbsp of cheese mixture in the centre of each eggplant slice and then roll-up. Repeat with all your eggplant slices.

7 Step

Top the eggplant rolls with the remaining marinara sauce and sprinkle with remaining mozzarella and parmesan.

8 Step

Bake for 25-30 minutes or until the mozzarella is perfectly melted and has a golden-brown color. Let the eggplant rolls cool for 5-10 minutes before serving.