Low-Carb Eggplant Roll-Ups

Looking for clever ways to incorporate more veggies into your kiddo’s diet? Perhaps you’re looking for ways to stretch what little meat you were able to score at the grocery store?  Or, maybe you just wanna get out of that meal planning rut? Whatever your reason for trying these Low-Carb Eggplant Roll-Ups I can guarantee you one thing, they will go fast!


Why I love this recipe?

  • Fast
  • Easy
  • Healthy- this makes a great main dish or side
  • Crowd pleaser….this is one of those rare dishes you can make for any & all dietary needs/restrictions, its low-carb, vegan, vegetarian, & plant-based (PLEASE NOTE: if you do have a nut allergy use a different type of cheese)


What you need:

3 medium eggplants, sliced lengthwise in 1/4 inch slices

1/4 of a large onion diced

A couple cloves of garlic diced

1 Portobello mushroom cut into bite sized pieces

1 container of Treeline herb & garlic nut cheese (available at Kroger)

Basil, preferably fresh but dried is fine too –To taste preference

1 jar of your favorite (no sugar added) pasta sauce


1-Preheat oven to 350 degrees

2-Place parchment paper on 2 cookie sheets, lay slices of eggplant on cookie sheets & sprinkle with a little salt, place in oven for 20 minutes or until slices are soft


3-Meanwhile, place onions, mushroom, garlic, & basil in a pan and cook until tender (like 6 minutes or so)


4-Remove mushroom & onion mix from stove and place in a bowl, add 1/4 jar of sauce & entire container of cheese, mix until blended




5-Remove eggplant from oven & spoon a Tablespoons worth of cheese mixture at the end of each slice of eggplant & then roll each up and place in a 13×9 Pyrex dish, pour remaking sauce over eggplant and then bake at 400 degrees for 1/2 hour








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