Italian

Paleo Eggplant Rollatini is for Dinner.

Paleo Eggplant Rollatini takes 25 minutes to prepare.

Paleo Eggplant Rollatini takes 45 minutes to cook.

Paleo Eggplant Rollatini makes 5 servings.

The ingredients for Paleo Eggplant Rollatini are:

2 unpeeled eggplants
1.5 C of marinara sauce
1 whole egg
1 (10 oz. ) package of frozen spinach (thawed)
1 garlic clove minced
8 oz of ground turkey
2 tsp Italian seasoning
salt and pepper to taste

Here is how you make Paleo Eggplant Rollatini:

Cut the 2 ends off the eggplants.Cut the eggplants lengthwise into 1/4 inch slices on a mandolin. Lay the slices on a paper towel lined baking sheet. Sprinkle with salt and allow to sit for at least 15 minutes.The salt will help to tenderize the eggplant and draw out some moisture and help to make the eggplant more pliable.Preheat the oven to 400. After the eggplant has set, pat it dry and place in a baking dish and bake for about 10 minutes to slightly roast the eggplant.While the eggplant is roasting,Squeeze the extra water out of the spinach and add that to the ground turkey and egg. Mix together and add the seasonings, minced garlic, salt and pepper.Remove the eggplant from the oven and allow to cool until you can handle it.Take each slice, and place some of the filling on the the smaller end, roll up from that end and place into a baking dish with 1/4 C of the marinara spread on the bottom. Repeat until you have run out of eggplant. Cover the rolls with the remaing marinara.Bake for about 45 minutes.Serving Size: Makes 5 servings with 2 pieces per servings sizeNumber of Servings: 5Recipe submitted by SparkPeople user ZOMBIEBAKER.

The nutritional information for Paleo Eggplant Rollatini is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 191.4

• Total Fat: 6.2 g
• Cholesterol: 69.2 mg
• Sodium: 392.9 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 8.0 g
• Protein: 14.8 g

Paleo Eggplant Rollatini is Italian cuisine.

The dietary needs meet for Paleo Eggplant Rollatini is Lactose Free