YEE HAW!!! So amazing! I made these while checking out the Pentatonix Youtube video of Bohemian Rhapsody. I highly recommend scream singing to it while cooking. This was just awesome. It wasn’t as labor-intensive as one would think, but you really do need a mandolin for the slicing of the eggplant.
Make sure eggplant is fresh. If it isn’t, then it will add a really bitter taste to the dish.
Make sure to look for a lower carb red sauce. The Wild Oats Organic is a good one, and this one I got from Trader Joe’s. It is the Rustico Pomodoro Pasta Sauce. It lends only 8 net carbs to the ENTIRE dish!
- 1 large eggplant
- sea salt
- avocado oil or coconut oil
- 1 15oz container of whole milk ricotta
- 1/2 cup plus 1/2 cup shredded mozzarella (or monterey jack) cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh chopped basil
- 1 lb ground Italian sausage, browned and set aside (make sure to check ingredients for carbs or frankenfoods)
- 1 cup pasta sauce (Wild Oats organic has very low net carbs)
Preheat the oven to 350 degrees.
Use a vegetable peeler to peel the skin from the eggplant. Use a mandolin to thinly slice the eggplant, lengthwise. Salt the slices of eggplant. Drizzle some avocado oil in a skillet or on a griddle over medium-high heat. Cook the eggplant for 2 minutes on each side to remove moisture. Remove eggplant to a paper towel. In a bowl, combine the cheeses (using only 1/2 cup of mozzarella cheese), egg, basil, and sausage. In a glass rectangular baking dish, use the back of a spoon to spread a thin layer of the pasta sauce over the bottom. Take each slice of eggplant and lay it flat. Starting with the wider end, spoon a generous amount of cheese mixture. Gently roll the eggplant until there is no loose end. Continue rolling until all cheese mixture has been used up. Put remainder of sauce on top and spread. Sprinkle remaining mozzarella cheese over the top. Bake for 30 minutes. Allow to rest for ten minutes before serving.