This
recipe was created as I was trying to find ways to use vegetables in place of
pasta or bread.
The result is this Italian dish that is low on carbs, yet big on taste.
Ingredients
2 medium
eggplant, sliced lengthwise into 4 slices (1/4-1/2 inch thick) for a total of 8 slices
2-3
tablespoons extra virgin olive oil
3 cups
marinara sauce
1 small
onion, diced
1 ½-2 cups
broccoli, zucchini, or spinach, chopped
2 cloves
garlic, minced
½ cup
fresh parsley, chopped
3/4 cup
ricotta cheese
¼ cup
fresh parmesan cheese
1 organic
cage-free egg
Generous
pinch of salt
Generous
pinch of black pepper
Directions
Preheat
oven to 450 degrees.
Place the sliced eggplant on a baking sheet (you could try
zucchini as well – we all know there is always plenty of it to be used up!). Brush both
sides with olive oil. Bake for 20 minutes, flipping them half way through. Remove
from the oven and set aside to cool.
Meanwhile,
in a medium skillet, heat 2 tablespoons oil over medium high heat. Add the onion and
garlic and sauté for 1 minute. Add the diced broccoli and sauté for an additional
2 minutes. Remove from heat to cool.
In a
separate bowl, combine the parsley, ricotta and parmesan cheeses, egg, salt and pepper.
Once cooled, add the broccoli mixture and combine.
To make
the roll ups: lay a slice of eggplant on a flat surface. Place about 2
tablespoons
of the cheese mixture at one end and roll up. Repeat for each slice of eggplant.
Place ¼
cup of marinara sauce in an 8”x 8” baking dish to coat the bottom. Place each of the
roll ups in the baking dish with the seam side down – in the same manner you would when
making enchiladas – creating a single layer. Pour the remaining marinara sauce over
top. Sprinkle with an additional ¼ cup Parmesan cheese.
Bake in a
350 degree oven about 20-30 minutes; until the sauce is bubbly and the cheese is
browned.
To serve:
place two eggplant rollups on a plate and serve with a side of steamed vegetables or a simple green
salad.
Enjoy!
