If you’re on a carb-cutting diet, your first move was probably to cut all pasta dishes from your rotation. Yet at this recipe shows, this doesn’t mean you must fully remove the flavors associated with pasta dishes from your menu.
Calories: 230 Fat: 6 g, Cholesterol: 35 mg, Sodium: 470 mg, Carbohydrate: 29 g, Sugar: 14 g, Fiber: 6 g, Protein: 18 g
- Nonstick cooking spray
- 1 2 pound eggplant
- 1 cup water
- 2 egg whites
- 2 cups fat-free ricotta cheese
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 24.5-oz. jar low-sodium marinara sauce
- 2 tablespoons shredded Parmesan cheese
- Preheat your oven to 375 degrees Fahrenheit. Coat an 8×11-inch glass baking dish with cooking spray and then set aside.
- Peel the eggplant and then slice lengthwise into 10 slices. Lay in a microwave-safe dish and then add 1 cup of water. Microwave the eggplant for 7 minutes. Take the eggplant from the pan and set aside to cool.
- Mix together the egg whites, the ricotta cheese, the garlic, and the dried Italian seasoning in a small mixing bowl.
- Pour 1 cup of the marinara sauce into the prepped baking dish. Spread to coat the bottom.
- Spoon ¼ cup of ricotta filling onto one end of a slice of eggplant. Roll gently to form a roulade. Place the roulade seam-side down in the pan. Repeat for the other 9 eggplant slices.
- Pour the rest of the marinara sauce over the top of the eggplant and then spread to coat.
- Sprinkle the shredded Parmesan cheese over the top. Bake for 30 minutes.
You’ll want to specifically seek out a jarred marinara sauce that contains less than 300 milligrams of sodium per half cup to keep the sodium low.