Egg Plant Rollatini and a Typical 100 g Carb Day

My morning started out as usual,  with a slice of Nature's Own 100% Whole Grain Bread, topped with a generous tablespoon of peanut butter.  It was washed down with a cup of coffee and Truvia sweetener, for a total of 18g carbs.

Lunch was one of my chocolate peanut butter shakes, which was the high carb meal of the day, weighing in at 40g carbs.

Dinner was egg plant rollatini, which turned out to be only about 30 carbs.  I got the original recipe from Weight Watchers and tweaked it quite a bit, primarily to dramatically shorten prep time.  The orginal recipe included two rounds of sauteeing and one of baking.  Simply by substituting onion salt and garlic salt, I eliminated all of the sauteeing without sacraficing flavor.  Here how I made it. 

Ingredients:

2 medium egg plants sliced lengthwise into 1/4" slices
1 small-medium zucchini chopped
1/4 cup fresh chopped parsley
2 cups crushed tomatoes with basil
3 Tbsp grated Parmesan cheese
1/2 cup shredded skim mozzarella cheese
1 egg
1/2 tsp. garlic powder
1 tsp onion powder
salt and pepper to taste

Preheat oven to 450 degrees

Spray two baking sheets and place the sliced egg plants on them without overlapping.  Bake, flipping once when they just begin to brown, about 7 minutes per side.  Watch them though. If some are thick they will take longer. If some are thin or unevenly slices they will brown quickly.  I try to make about 14 slices, because a few may have to be discarded. Remove them from the oven and put aside.

Drop the oven temperature to 400.

For the filling, in a bowl, mix the ricotta, Parmesan  cheese, parsley, egg, chopped zucchini, garlic salt, onion salt, salt and pepper. 

In and 8" x 8" or 9" x 9" glass backing sheet, spread about 3 tablespoons of crushed tomatoes on the bottom.  Next you are going to fill and roll the egg plants.  Place about 1 1/2 Tbsp. of filling on the small end of an egg plant slice and carefully roll it.  Place it seam side down in the baking dish.  You should be able to get a dozen in the dish.

When done, top with the remaining crushed tomatoes and sprinkle on the mozzarella cheese. Depending on your carb count for the day, you may want to add more mozzarella.  At only 4 carbs per cup for the skim version, it will only add about 2 carb to your meal for each cup.  If I hadn't already been at 58, I would have done just that!

Bake at 400 degrees for 25-30 minutes until the sauce is bubbling and the cheese is melted. 3 rolls are only 30g carbs and 240 calories.
ENJOY!