Low Carb Eggplant (aubergine) Rolls

Total Time: 2 hrs 35 mins Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 4
• 1 large eggplant, cut lengthwise into 8 flat sheets, i like to peel mine
• salt
• 1/4 cup olive oil
• 4 ounces cream cheese
• 4 ounces ricotta cheese
• 2 ounces parmesan cheese
• 2 ounces heavy cream
• 2 tablespoons dried parsley
• 1 tablespoon italian seasoning
• 1 teaspoon garlic powder
• 1 large egg
• salt and pepper, to taste
• 1 cup prepared alfredo sauce or 1 cup marinara sauce

Recipe

• 1 spray a 9"x11" pan generously with cooking spray.
• 2 sprinkle eggplant generously with salt and set in a colander to drain for 30 minutes.
• 3 rinse with cold water and pat dry.
• 4 preheat oven to 350°f.
• 5 spread the oil on a cookie sheet and lay the eggplant in it, then turn to coat both sides with the oil.
• 6 bake for 15 to 20 minutes or until eggplant turns soft, but still holds together.
• 7 meanwhile, put remaining ingredients in food processor or beat with hand mixer until thoroughly mixed.
• 8 when eggplant cools enough to handle, put 1/8 of the cheese mixture one each slice, then roll up.
• 9 lay each roll, seam side down, in prepared pan.
• 10 spoon some sauce over each one, then cover and bake at 350°f for 30 minutes.
• 11 serve hot.