Keto Eggplant Rollatini

Ingredients

• 2 large Eggplant
• about 425 g Ricotta Cheese
• 1/2 cup Parmesan Cheese
• 1 large Egg
• 2 cups Marinara Sauce (Keto-Friendly)
• 3 tablespoons Olive Oil
• 2 cloves Garlic
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat the oven to 190°C. Slice the 2 large eggplants lengthwise into thin slices, about 0.635 cm (0.6 cm) thick. Lightly brush both sides of each eggplant slice with the 3 tablespoons of olive oil, then arrange them in a single layer on a large baking sheet. Bake for 10-12 minutes, until the eggplant slices are softened and pliable.
2. 2While the eggplant bakes, prepare the filling. In a medium bowl, combine the about 425 g of ricotta cheese, the 1/2 cup of Parmesan cheese, the 1 large egg, the 1 teaspoon of Italian seasoning, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mince the 2 cloves of garlic and add them to the bowl, then stir all ingredients together until well combined.
3. 3Once the eggplant slices are cool enough to handle, spread approximately 1-2 tablespoons of the ricotta mixture evenly over one side of each softened eggplant slice. Carefully roll each eggplant slice from one end to the other to form a tight roll.
4. 4Pour about 1/2 cup of the 2 cups of marinara sauce into the bottom of a 22.86 × 33.02 cm (23 × 33 cm) baking dish, spreading it evenly. Arrange the eggplant rolls seam-side down in a single layer in the baking dish. Pour the remaining 1 1/2 cups of marinara sauce evenly over the top of the rolls.
5. 5Bake the eggplant rollatini in the preheated oven at 190°C for 25-30 minutes, or until the sauce is bubbly and the rolls are heated through. Carefully remove the baking dish from the oven and serve immediately.

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