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Low Carb Eggplant Rollatini
This low carb Eggplant Rollatini is stuffed with ricotta cheese; then topped with your favorite tomato sauce and shredded Mozzarella cheese.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- knife
- cutting board
- pan
- bowl
- saucepan
- baking dish
📝 Preparation Steps
1
Preheat the oven to 350 degrees F; then line two baking sheets with parchment paper.
2
Cut off the top and bottom of a rinsed eggplant; then stand upright on a cutting board. Using a sharp knife, cut the eggplant into 1/4-inch vertical slices (you should get approximately 12 slices).
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3
Place the eggplant on the pans; then drizzle some oil. Sprinkle the tops with a little salt; then bake in the oven for approximately ⏱️ 10 minutes or until the eggplant softens and is still a bit firm to work with without breaking apart.
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4
While the eggplant is cooking, combine the three cheeses, egg, parsley, garlic powder, salt and pepper in a bowl. Mix until combined; then keep in the refrigerator until the eggplant is done.
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5
Heat the sauce in a small saucepan over medium high heat; then set aside until ready to assemble.
6
Gather the cooked eggplant, prepared cheese, sauce and shredded Mozzarella cheese. Coat the bottom of a baking dish with a layer of the sauce.
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7
On a clean flat surface, lay out the eggplant; then add a dollop of cheese and roll the eggplant. Place each roll seam side down in the baking dish. Repeat for all; then top with extra sauce and the shredded cheese.
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8
Place the dish in the oven and bake for ⏱️ 25-30 minutes until the cheese has melted and the rollatini is hot and bubbly.
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