Cheesy Eggplant Rollatini with Ricotta and Mozzarella
Nutrition per Serving
350
Calories
18g
Protein
25g
Carbs
20g
Fat
This recipe includes eggplant, ricotta, mozzarella, and marinara sauce. The eggplant is a low GI food, making it a great choice for those with PCOS. The cheeses provide a good source of calcium and protein.
Ingredients
2 medium eggplants, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 egg, 2 cups marinara sauce, 2 cloves garlic, 1/4 cup fresh basil, Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). 2. Slice the eggplants lengthwise into thin slices. 3. Bake the eggplant slices for 15 minutes. 4. In a bowl, mix ricotta, mozzarella, Parmesan, egg, and seasonings. 5. Spread a thin layer of the cheese mixture on each eggplant slice. Roll up and place in a baking dish. 6. Top with marinara sauce and remaining mozzarella cheese. 7. Bake for 25 minutes or until cheese is bubbly and golden brown. 8. Garnish with fresh basil before serving.
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