Leaner Eggplant Rollatini

If Manicotti is individual lasagnas, then Eggplant Rollatini are just individual Eggplant Parm. This dish is essentially my Hassle Free Eggplant Parm in a different shape. Instead of layering the eggplant with sauce and cheese like you'd do for lasagna, you instead roll the eggplant around the cheese mix and top with sauce. Put simply, I'm making Manicotti with eggplant instead of lasagna noodles. Couple that with a lower fat but equally delicious filling and you get a great cheesy and saucy side that won't tip the scales

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line 2 large cookie sheets with parchment paper

Step 2

Slice your eggplant lengthwise, about 1/4" thick. Add to the pan, and sprinkle with salt on both sides. It's okay if they overlap a little

Step 3

Bake the eggplant for about 30 minutes, or until soft and lightly browned. Let cool completely

Step 4

In a medium bowl, beat an egg, and combine with the cheese mix ingredients - (blended) cottage cheese, shredded mozzarella, garlic powder, onion powder, and dried parsley. Mix in coconut flour to thicken

Step 5

Place about 1/3 of your sauce on the bottom of a 9x13" casserole dish. Add a spoonful of the cheese mix onto the eggplant, roll tightly, and place into the tray seam side down. Repeat with the rest of the eggplant. Top with the remaining sauce, and sprinkle with grated cheese

Step 6

Cover with foil and bake at 400F for about 30 minutes, or until melty and bubbly. Remove the cover, and bake for an additional 15 minutes. Let cool for 5 minutes before serving

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