With a flavor and richness reminiscent of a decadent ravioli more than a mere roll-up, these slices of roasted eggplant play their part beautifully when cuddling in with gooey, fantastic cheese.
The flavors pop, the eggplant is deliciously mild, and this dish, while seemingly ambitious, is difficult to botch.
I use Wal-Mart (Great Value Brand) Pizza sauce in place of tomato sauce, but any low-carb sauce (check labels) will perform beautifully in this recipe.
This recipe is gluten-free (thanks to the ever-gorgeous and stylish Jenn for reminding me that these are not induction friendly. Soft cheeses and cottage cheese are not induction-friendly).
Keep reading for this delectable recipe!
Comments
.
Got something to say?
Examiner.com is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!