Low-Carb Eggplant and Ricotta Cannelloni

Ingredients

• 2 units Large Eggplants
• 15 oz Whole Milk Ricotta Cheese
• 2 cups Fresh Spinach, chopped
• 1 unit Egg
• 0.5 cup Grated Parmesan Cheese
• 0.25 cup Fresh Basil, minced
• 3 cloves Garlic, minced
• 24 oz Crushed Tomatoes
• 1 cup Shredded Mozzarella Cheese
• 3 tbsp Olive Oil

Instructions

1. 1

   Preheat oven to 400°F (200°C). Slice eggplants lengthwise into paper-thin strips using a mandoline. Brush slices with olive oil, season with salt, and roast on baking sheets for 10-12 minutes until pliable. Let cool.

2. 2

   While eggplant cools, prepare the tomato reduction by simmering crushed tomatoes with half the garlic and basil in a saucepan over low heat for 30 minutes until thickened.

3. 3

   In a medium bowl, combine ricotta, spinach, egg, parmesan, remaining garlic, and remaining basil. Mix thoroughly until the filling is smooth and herb-infused.

4. 4

   Place a tablespoon of the ricotta mixture at the end of each eggplant slice and roll tightly. Spread half of the tomato reduction in a 9x13 inch baking dish.

5. 5

   Arrange the eggplant rolls seam-side down in the dish. Top with the remaining sauce and shredded mozzarella cheese.

6. 6

   Bake for 25-30 minutes until the cheese is golden brown and bubbling. Rest for 5 minutes before serving.