PCOS Eggplant Rollatini - Spinach and Ricotta Eggplant Rollatini
Nutrition per Serving
350
Calories
18g
Protein
30g
Carbs
15g
Fat
Grocery list: Eggplant, spinach, ricotta cheese, egg, parmesan cheese, marinara sauce, mozzarella cheese, salt, pepper. This recipe has a low Glycemic Index (GI) due to the eggplant and spinach, which are low-GI foods.
Ingredients
1 large eggplant (or 2 medium ones), 2 cups of spinach, 1 cup of ricotta cheese, 1 egg, 1/4 cup of grated parmesan cheese, 1 cup of marinara sauce, 1/2 cup of shredded mozzarella cheese, salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). 2. Slice the eggplant lengthwise into thin slices. 3. Bake the eggplant slices for 15 minutes. 4. In a bowl, mix spinach, ricotta, egg, and parmesan. 5. Spread the mixture on each eggplant slice and roll up tightly. 6. Pour some marinara sauce into the bottom of a baking dish. 7. Place the eggplant roll-ups in the dish, seam side down. 8. Top with remaining marinara sauce and mozzarella. 9. Bake for 25 minutes or until the cheese is bubbly and golden brown.
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