Eggplant Rollatini
Ingredients
2 Eggplants
Lemon Zest
1 Egg
2 cups (450g) Ricotta Cheese 5%
1 tsp Oregano
1 Tablespoon Grated Fresh Parmesan Cheese
10 Basil Leaves
1 Cup Marinara Sauce
1 Cup Shredded Cheese (part skim mozzarella best)
Preparation
1.Slice 2 eggplants into lengthwise slices and bake in a hot oven 220 C for a few minutes while you make the filling.
2.Mix 1 lemon zest, 1 egg, 2 cups ricotta cheese, 1 tsp oregano, 1 Tablespoon parmesan, cheese in a bowl.
3.Remove eggplant from oven and spoon 1 Tablespoon of filling per a large slice add 1 basil leaf. Wrap and place in a baking pan with 1/2 marinara sauce.
4.When they are all prepped spoon an additional 1/2 cup over the rolls and sprinkle with 1/4 cup of your favorite grated cheese. bake for 20 -30 minutes at 200C.
Recipe taken from my Sugar Free Chanukah Cookbook. To receive your free copy of the full cookbook, register for the new 21 Day Detox Program any time in December. The new program begins January 1st 2017
