In a quaint kitchen where the windows opened to a view of the sprawling cityscape, a family gathered to recreate a cherished recipe with a keto twist: Completely Keto Ricotta Mushroom Eggplant Rollups.
The story of these rollups began with a cherished family cookbook, its pages worn and stained with the marks of countless shared meals. On a quiet Sunday, as the family sought a dish that would bring everyone together, the recipe for eggplant rollups caught their eye, sparking a flurry of activity and anticipation in the kitchen.
As the eggplants were sliced and brushed with extra virgin olive oil, and the aroma of simmering keto marinara sauce filled the air, laughter and chatter echoed through the home. The filling, a creamy blend of ricotta and mozzarella cheese, mushrooms, and garlic, promised a richness and depth that was both comforting and indulgent.
Each rollup was crafted with care, a testament to the family’s love for food and each other. Topped with fresh basil leaves, they were more than just a meal; they were a celebration of tradition and innovation, a dish that brought the family together over shared stories and new memories.
The Completely Keto Ricotta Mushroom Eggplant Rollups weren’t just a culinary creation; they were the centerpiece of a gathering that reminded everyone that the best dishes are those made with love, laughter, and a touch of creativity.
Completely Keto Ricotta Mushroom Eggplant Rollups
- 2 eggplants sliced lengthwise
- 1/2 cup Extra virgin olive oil
- 3 cup keto marinara sauce
- 3/4 lb mozzarella cheese
- fresh basil leaves to top
- 2 eggs
- 5 oz mushroom slices
- 3 garlic cloves crushed
- 1 tsp Pink Himalayan Salt
- 3/4 tsp black pepper
- 1 lb ricotta cheese
Set oven to 375 degrees and prep a greased baking sheet.
Brush all the eggplant slices with olive oil on one side. Bake for 10 minutes, then flip and brush the other side with oil. Bake for another 5 minutes.
Pour 3 quarters of the marinara sauce into the greased baking pan.
Mix all filling ingredients and spoon onto each slice of eggplant.
Lower oven temp to 350 degrees. Roll up the eggplant slices and bake covered for 45 minutes. Then bake uncovered for 15 minutes. Serve garnished with fresh basil leaves.