Vegetarian keto eggplant rolls with fresh mozzarella & tomato sauce

Instructions

Eggplants

1. Cut the eggplants in 10 thin slices, lengthwise and add salt (to taste)
2. Place a skillet over medium heat and add the olive oil
3. When heated, add the eggplant slices in the skillet, and roast them for about 2 minutes on each side, so that they are soft enough to roll
4. Set aside on a plate

Tomato sauce

1. Add the olive oil in the skillet and put it back on medium heat
2. Chop the garlic clove(s), put in the skillet and saute for 1-2 minutes, while stirring
3. Then add the canned tomatoes, salt & pepper (to taste), stir and let the sauce boil for 10 minutes

Assembly & baking

1. Preheat the oven to 200°C / 400°F
2. Cut the fresh mozzarella into 10 pieces
3. Take a slice of eggplant and place a piece of mozzarella, as well as 2-3 teaspoons of tomato sauce, close to one edge of the slice
4. Roll the eggplant slice and put it in a baking dish, seam-side down. If the eggplant roll doesn't hold firm, stick a toothpick alongside
5. Repeat for all eggplant slices
6. Bake for 15-20 minutes

Notes

✔ For Non-Veg Ketoers:

• Add a slice of prosciutto (about 14gr / 0.5oz) in each roll ->
• 14.5gr Fat, 9.85gr Protein, 1.8gr Net carbs and 188 kcal per roll

✔ Serving size: 1 roll