Harlan Kilstein's 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.