Eggplant Rollatini with Ricotta
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
1 large eggplant
1 cup ricotta cheese (low-fat if preferred)
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and pepper to taste
1 cup marinara sauce (no sugar added)
Fresh basil for garnish 
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle lightly with salt and set aside for about 10 minutes to draw out moisture. Pat dry with paper towels.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, dried Italian herbs, salt, and pepper. Mix well until all ingredients are fully incorporated.
4. On a baking sheet lined with parchment paper, lay the eggplant slices in a single layer. Lightly brush both sides with olive oil and bake for about 10 minutes, until slightly tender.
5. Once the eggplant slices are out of the oven and cool enough to handle, place a spoonful of the ricotta mixture at one end of each slice. Roll the eggplant tightly around the filling and place seam-side down in a baking dish.
6. Spread a thin layer of marinara sauce at the bottom of the baking dish. Arrange the eggplant rolls on top. Pour the remaining marinara sauce over the rolls and sprinkle with additional Parmesan cheese if desired.
7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.
8. Allow to cool slightly before serving, then garnish with fresh basil.
Enjoy your delicious and diabetic-friendly Eggplant Rollatini with Ricotta!
