Low Carb Eggplant Parmesan Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Eggplant, 2 large Sorrento Part-Skim Ricotta Cheese, 6 oz Egg, fresh, 1 large Prego Spaghetti Sauce, 250 grams salt pepperdried parsley flakes or fresh parsley1/2 cup parmesan cheese
Cut the eggplant slices lenghtwise. Salt each slice and let rest for a few minutes.
In the meantime, take ricotta and season as desired (salt, pepper, fresh parsley or parsley flakes) and the egg. Mix well.
Take each slice of eggplant and put about 1 tbsp of ricotta filling in the middle and roll it gently. Place each roll in a baking pan. Pour the spaguetti or tomato sauce all over and sprinkle with grated parmesan cheese on top. Bake for about 40 minutes in a 350 deg. oven.
Serving Size: 10 ROLLS
In the meantime, take ricotta and season as desired (salt, pepper, fresh parsley or parsley flakes) and the egg. Mix well.
Take each slice of eggplant and put about 1 tbsp of ricotta filling in the middle and roll it gently. Place each roll in a baking pan. Pour the spaguetti or tomato sauce all over and sprinkle with grated parmesan cheese on top. Bake for about 40 minutes in a 350 deg. oven.
Serving Size: 10 ROLLS
Nutritional Info Amount Per Serving
- Calories: 91.1
- Total Fat: 3.9 g
- Cholesterol: 31.4 mg
- Sodium: 186.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.6 g
- Protein: 5.4 g
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