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Eggplant Involtini with Pesto Filling Low-Carb Side Dish
CARB SMART20Ingredients
50Minutes
190Calories
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Ingredients
US|METRIC
18 SERVINGS
- 3 eggplants (medium-sized, about 3 pounds)
- 1/4 cup olive oil (for brushing eggplant)
- 2 cups Parmesan cheese (divided)
- 1 tsp. oregano
- 1 free-range egg
- 2 Tbsp. pesto sauce
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese
- 1/2 tsp. cracked black pepper (freshly-)
- 28 oz. San Marzano tomatoes (peeled; no sugar added)
- 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. parsley
- 1/4 tsp. cracked black pepper (freshly-)
- 1/2 tsp. red pepper flakes
- 1 tsp. sea salt (or to taste)
- 2 Tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol35mg12% |
Sodium370mg15% |
Potassium360mg10% |
Protein9g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A15% |
Vitamin C15% |
Calcium20% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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