WebCook the eggplant slices for a few minutes per side, until golden. Remove from heat and place slices on chopping board. Preheat the oven to 400°F (205°C) In a small bowl, add the filling ingredients and combine well. Spoon the filling mixture onto the eggplant strips and roll. Place each roll in casserole dish or deep baking dish.
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WebTransfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer. Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside. In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant
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WebHere's how: Place the eggplant on its side, then slice off the stem and the bottom. If using a paring knife to peel your eggplant, stand it on its end and carefully slice the skin off in long, downward strips, doing your best not to cut off too much flesh in the process. If using a vegetable peeler, keep the eggplant lying down on the cutting
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WebPreheat the oven to 375°. Spray a small casserole dish with vegetable spray and set aside. Cut the stems and heel of the egg plant, then slice the eggplant into ½" thick slices from root to tip. Place the …
WebThese guilt-free Skinny Eggplant Rollatini filled with I am so excited by today's low carb recipe! These Skinny Eggplant Rollatini are so insanely delicious they would turn any eggplant hater into an …
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