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This lighter eggplant rollatini delivers classic Italian comfort with fewer carbohydrates and less saturated fat than traditional eggplant parmesan. Thinly sliced eggplant is roasted instead of breaded, then filled with a savory mixture of ricotta, mozzarella, and sautéed kale, onion, and garlic for added fiber and flavor. The result is a diabetes-friendly, vegetarian main dish that fits well into a low-fat eating pattern while still feeling hearty and satisfying.
Chef Instructor
Registered Dietician
Sponsored By
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After the live class, the full recipe and class replay will be available in Past Classes page.