This healthy and low carb stuffed eggplant dish is the ultimate comfort food. Stuffed with three types of cheese and zucchini, it's delicious and comforting.
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Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.
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While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.
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Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, ricotta, basil, egg white, and Parmesan. Mix together.
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Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled.