Keto Eggplant Rollatini

Ingredients

Eggplant

2 medium, sliced lengthwise into thin strips

Olive oil

2 tablespoons, for brushing

Salt

to taste

Black pepper

to taste

Italian seasoning

1 teaspoon

Garlic

2 cloves, minced

Fresh spinach

2 cups, chopped

Ricotta cheese

1 cup

Mozzarella cheese

1 cup, shredded

Parmesan cheese

1/2 cup, grated

Marinara sauce

2 cups

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant lengthwise into thin strips, about 1/4 inch thick.
3. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
4. Place the eggplant slices on a baking sheet in a single layer and bake for 10 minutes, or until softened.
5. While the eggplant is baking, prepare the filling. In a bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
6. Spread a spoonful of the cheese mixture onto each eggplant slice, then roll them up tightly and place seam-side down in a greased baking dish.
7. Once all the eggplant slices are rolled and in the dish, pour the marinara sauce evenly over the top.
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Keto Eggplant Rollatini!