PCOS Italian Paleo Recipes: Lunch - Paleo Eggplant Rollatini
Nutrition per Serving
350
Calories
20g
Protein
25g
Carbs
15g
Fat
Grocery list: Eggplant, Ricotta cheese, Marinara sauce, Parmesan cheese, Egg, Garlic, Fresh basil, Salt, Pepper. This recipe has a low Glycemic Index (GI) due to the use of eggplant and ricotta cheese.
Ingredients
1 large eggplant (US: 1.1 lbs, Metric: 500g), 1 cup of ricotta cheese (US: 8 oz, Metric: 225g), 1 cup of marinara sauce (US: 8 oz, Metric: 225g), 1/4 cup of grated Parmesan cheese (US: 1 oz, Metric: 28g), 1 egg, 2 cloves of garlic, 1/4 cup of fresh basil leaves, Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). 2. Slice the eggplant lengthwise into thin slices. 3. Sprinkle salt on both sides of each slice and let them sit for 15 minutes. 4. Rinse the slices and pat them dry. 5. Bake the slices for 15 minutes. 6. In a bowl, mix ricotta cheese, Parmesan cheese, egg, chopped garlic, and chopped basil. 7. Spread a spoonful of the cheese mixture on each eggplant slice, roll them up, and place them in a baking dish. 8. Top with marinara sauce and bake for 25 minutes. 9. Serve hot, garnished with fresh basil leaves.
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