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This is a simplified and low carb version of a more traditional eggplant involtini recipe where the eggplant is baked in the sauce. In this version, the eggplant is grilled and stuffed with a ricotta cheese filling with no eggs, so baking is not necessary. However, if you like, you can put the involtini in a baking dish, and bake at 350 degrees F. until the cheese is bubbly and begins to brown.

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Eggplant Involtini
Eggplant Involtini
Eggplant Involtini
  1. Lightly salt the eggplant slices and let stand up to one hour. (If you're short of time, you can actually skip this step.)
  2. Mix up the ricotta cheese, Parmesan cheese, pepper, nutmeg, and chives.
  3. Wipe off the eggplant slices with a paper towel and brush them with the oil. Grill the eggplant, either on a grill pan or an outdoor grill. Cook for about 2-3 minutes per side. You want a little char on them, and you want them to be flexible but not overly soft.
  4. Assemble. Put a heaping tablespoon of the ricotta mixture in the center of the slice, and roll or wrap lengthwise. Repeat with the other slices. Put each serving (2 roll-ups) on a microwave-proof plate. Spoon 2 tablespoons of the pasta sauce on top of each, and sprinkle with 2 tablespoons of the mozzarella cheese. Heat each plate until cheese on top melts. (Alternatively, you can put in baking dish, and bake in a 350 degrees F oven until the cheese on top is melted.)
Recipe Notes

Units per serving:

  • Protein: 2
  • Carbohydrate: 1.5

Nutrition facts per serving:

  • 185 Calories (83 calories from fat)
  • 9g Fat
  • 15g Protein
  • 10g Net Carbs

Original recipe from'​s by Laura Dolson. Healthy version by Greenlite Medicine.

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