Low-Carb Four-Cheese Eggplant Rollatini w/ Pesto

Ingredients

• 1 Eggplant (large)
• 3-4 oz of freshly grated mozarella
• 1 oz of freshly grated Parmesean
• 4 oz of Ricotta
• 2 tsp Italian Seasoning
• 2 oz of Shredded Fontina
• 8 oz of Marinara Sauce
• 2 oz of Basil Pesto (optional)
• 1 Egg
• Salt & Pepper to taste

Directions

• Preheat oven to 400F
• Grate all of the cheese and set aside.
• For the filling: mix the Ricotta, 1 Egg (can also just use the yolk if you want), 1 tsp of the Italian Seasoning, half of the mozarella, fontina and parmesean and salt and pepper. Set aside.
• Trim top of eggplant and bottom of eggplant and thinly slice lengthwise into 1/4″ slices and aim for about 14-15 slices for an 8×8 baking dish
• Arrange the eggplant slices on a paper towel lined plate, sprinkle with salt. Cover with another paper towel and layer the eggplant and microwave it for 6-7 minutes until it is tender and folds easily.
• Put a bit of marinara sauce at the bottom of the 8×8 baking dish.
• Roll the eggplant with the filling and place in baking dish.
• Top with marinara sauce and remaining cheese to top and sprinkle with 1 tsp of Italian seasoning.
• Cover with foil and bake until 25-30 minutes.
• Remove foil and broil on high until cheese is browned and bubbly.
• Dollop with pesto before serving.

Note: 1 recipe is enough for the kids, need to double to include adults.