Description

Thin slices of grilled eggplant are stuffed with a creamy, herby ricotta filling and baked over rich marinara sauce. A wholesome, low-carb twist on traditional rollatini perfect for any Italian-inspired dinner.

Ingredients

Units Scale

2 large eggplants, sliced lengthwise into 1/4 inch strips
1 tablespoon olive oil
Salt and black pepper to taste
1 1/2 cups ricotta cheese (or dairy-free ricotta)
1 cup fresh basil leaves
2 tablespoons nutritional yeast (or grated parmesan)
1 garlic clove
Juice of 1/2 lemon
1 1/2 cups marinara sauce
Optional: red pepper flakes for garnish

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Instructions

Brush both sides of eggplant slices with olive oil and season with salt and pepper.
Grill the eggplant slices on a grill pan or outdoor grill over medium heat for 3-4 minutes per side, until tender and lightly charred.
In a food processor, blend ricotta, basil, nutritional yeast, garlic, and lemon juice until smooth and creamy.
Place a generous spoonful of the filling at one end of each grilled eggplant slice and roll it up tightly.
Spread marinara sauce in the base of a baking dish and place the rolls seam-side down into the sauce.
Bake at 375°F (190°C) for 20 minutes until heated through and bubbling.
Garnish with red pepper flakes and serve warm.

Notes

Use a mandoline for evenly sliced eggplant.
Substitute dairy-free ricotta for a vegan option.
Try adding spinach to the ricotta mix for extra greens.

Nutrition

Serving Size: 1 portion
Calories: 185
Sugar: 6g
Sodium: 320mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 9g
Cholesterol: 25mg