Skinny Eggplant Rollatini

February 19, 2015

132

Here is a warm dish for dinner with no carbs and full flavor! Instead of regular rollatini try my vegetarian version skinny eggplant rollatini!

4 tablespoons olive oil
2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
2 cups marinara sauce
2 large eggs
1 15-ounce container low fat ricotta
2 teaspoons dried oregano
2 cups grated mozzarella (8 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup grated Romano (1 1/2 ounces)

Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with 1/2 teaspoon...
See the full directions on my site

Nutritions

Calories
2328

Sodium
4219mg
175% DV

Fat
169g
260% DV

Protein
140g
281% DV

Carbs
36g
12% DV

Fiber
12g
48% DV