Makes: 2 servings
INGREDIENTS
1–2 medium eggplants
1 tsp crushed garlic
8 oz frozen chopped spinach, thawed
10 tbsp mascarpone cheese
1 c shredded mozzarella cheese
½ c shredded parmesan cheese
½ tsp salt
½ tsp pepper
10 tbsp low-carb marinara sauce
INSTRUCTIONS
Slice eggplant lengthwise in 10 thin strips. Set rest of eggplant aside.
Mix garlic and olive oil together and brush on both sides of eggplant strips. Grill both sides of eggplant for 4 minutes on each side.
Squeeze water out of spinach and mix with cheeses, salt, and pepper.
Divide mixture in 10 equal portions and top each eggplant evenly. Roll up and place in a greased 9x9 glass baking pan.
Top each roll with 1 tbsp marinara sauce and sprinkle with parmesan cheese.
Bake in a 350℉ preheated oven for 25–30 minutes.
Add a small side salad or steamed broccoli for a well-rounded meal.
Serving size: 1 portion
Net carbs: 9.2g
Fat: 73g
Protein: 42.5g