Healthy Eggplant Rollatini

Healthy Eggplant Rollatini

Makes 4 servings
Each serving contains: 2 proteins, 0 carbohydrates, 2 vegetables, 0 fat

Ingredients:

• 2 large eggplants
• 8 oz ricotta cheese
• 2 oz Parmesan cheese, shredded
• 1 egg
• 2 garlic cloves, minced
• 3 Tbsp fresh basil, chopped
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 2 cups marinara sauce (make your own or choose a clean brand)
• 4 oz mozzarella cheese, shredded
• Additional fresh basil for garnish, chopped

Directions:

1. Preheat oven to 400°F. Slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to "sweat" 10 minutes. Pat dry with paper towels and wipe off remaining salt. Skipping this step could result in watery rollatini.
2. Lightly coat a baking sheet with olive oil. Add eggplant slices and bake 10 minutes. Remove from oven and let cool.
3. While eggplant bakes, mix ricotta and parmesan cheese, egg, minced garlic, fresh basil, sea salt and pepper in a bowl.
4. Add 1/2 cup sauce to the bottom of your baking dish (the dish pictured was made in a glass 8x8 baking dish).
5. After eggplant has cooled, spoon 1-2 Tbsp ricotta filling over eggplant, then roll and lay in the baking dish on top of sauce. Repeat until finished. (If you have leftover ricotta mixture, dot it between eggplant rolls).
6. Spoon remaining 1 1/2 cups sauce over eggplant rolls. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Then, uncover and bake 10 minutes.
7. Top with a sprinkle of chopped basil.

Recipe Credit: Deborah Chase Cross