At MCC this month we are promoting heart health and with that said we want to feature a great recipe that is both low in carbohydrates and packed with great nutrients not only for your health but for your entire body.
3 slices of a large eggplant, sliced lengthwise about ½’ thick
2 tbsp chopped onion
¼ zucchini, chopped
¼ cup light ricotta
2 tbsp chopped parsley
1 tbsp fresh basil, chopped
1 tbsp grated Parmesan cheese
Salt and pepper
1/3 cup marinara sauce (no sugar added)
Preheat Oven to 450 F. Brush the eggplant with oil and place on an oiled cookie sheet. Bake for 20 minutes. While the eggplant is in the oven, heat a skillet and add a little oil. Sauté the onion and zucchini for about 5 minutes, then remove from heat. In a small bowl mix together the onion, zucchini, ricotta, parsley, basil, egg, salt and pepper. When eggplant is done, let cool slightly, then place equal amounts of cheese mixture in the middle of each roll. Roll the egg plant around the mixture, then place seam side down in a small glass baking dish. Top each with marinara sauce and bake for 20 minutes, or until cheese has melted. Serve with Parmesan cheese sprinkled on top.
Makes 1 serving
Calories: 219 kcal, Carbohydrates: 21 g, Protein: 18 g, Fat 7 g