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Keto Eggplant Involtini

Eggitarian

Lunch/Dinner

Keto Eggplant Involtini

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
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