top of page

Keto Eggplant Involtini
Eggitarian
Lunch/Dinner

Fat (g) / Serving
13.44
Net carbs (g) / Serving
Protein (g) / Serving
Servings
4
9.7
13.98
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
400 grams Eggplant | 400 | 11.52 | 0.72 | 46.08 |
150 grams Ricotta Cheese (chenna), substitute with fresh paneer minced | 150 | 4.56 | 19.48 | 18.24 |
50 grams Grana Padano or substitute with parmesan cheese | 50 | 6.96 | 13.92 | 27.84 |
50 grams Shredder Mozzarella | 50 | 1.08 | 11.16 | 4.32 |
1 pc egg | 50 | 0.36 | 4.76 | 1.44 |
Fresh Basil | 0 | 0 | 0 | 0 |
Fresh Parsley | 0 | 0 | 0 | 0 |
Red Chilli Flakes | 0 | 0 | 0 | 0 |
Salt | 0 | 0 | 0 | 0 |
Pepper | 0 | 0 | 0 | 0 |
olive oil | 0 | 0 | 0 | 0 |
250 grams Marinara Sauce | 250 | 14.32 | 3.72 | 57.28 |
Directions
Slice the eggplant, salt and leave for 30 minutes in a colander.
In a bowl mix the ricotta cheese with salt, pepper, red chilli flakes, grana padano cheese and 1 egg.
Pat dry the eggplant slices and pan fry or roast in the oven till cooked
Place the filling on one end of the eggplant slice and roll the eggplant
Layer the casserole with the marinara sauce (look for the Marinara Sauce recipe in this list), the stuffed eggplant, top with more marinara sauce and then the shredded mozzarella cheese.
Bake for 15 minutes or till the cheese melts.
Serve
bottom of page