r/LowcarbRecipes

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Creamy, light, and indulgent — this dessert brings together espresso, yogurt, and cocoa with chia seeds for that perfect tiramisu twist. A healthy, low-carb way to enjoy your favorite classic without the guilt. 😍

💡 Why this one’s a keeper:
✅ Coffee-flavored, rich & creamy
✅ Low-carb, high in fiber
✅ Dessert that doubles as a healthy snack

Ingredients

Pudding

3 tbsp chia seeds
1/2 cup milk (almond works well)
1 shot espresso
3 tbsp strained yogurt
1 tsp allulose syrup

Topping

3 tbsp strained yogurt
1 shot espresso
1 tsp allulose syrup
+cocoa

After sprinkling with cocoa, I let the coffee yogurt sit in the fridge for another 20 minutes to thicken 🙂

Enjoy! 🤍

These are such a staple for me because I can add a variety of sauces and toppings. Some of my favorite are seitan meatballs, mushroom Alfredo, tvp bolognese, fresh basil sauce, and nutritional yeast cheddar sauce! Pal-mini, Zuchini and cabbage are all nutritious pasta alternatives if you are looking for higher antioxidants and lower carbs in your meals!

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Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚

⸻

🥦 Ingredients:

For the Cauliflower:

* 1 medium head cauliflower, cut into florets
* 2 eggs, beaten
* 1 cup almond flour (or crushed pork rinds for keto)
* ½ cup grated Parmesan cheese
* 1 tsp garlic powder
* 1 tsp paprika
* Salt & black pepper to taste
* 2 tbsp olive oil or avocado oil

For the Bang Bang Sauce:

* ¼ cup mayonnaise
* 2 tbsp sugar-free sweet chili sauce
* 1 tbsp sriracha
* 1 tsp garlic powder
* 1 tsp lemon juice

Garnish:

* Fresh parsley or chives, chopped

⸻

👩‍🍳 Method:

1. Preheat oven:
   Set oven to 220°C (425°F) and line a baking tray with parchment paper.
2. Prepare coating:
   In one bowl add beaten eggs. In another bowl mix almond flour, Parmesan cheese, paprika, garlic powder, salt, and pepper.
3. Coat cauliflower:
   Dip each cauliflower floret into eggs, then coat in the almond flour mixture.
4. Bake:
   Arrange on tray, drizzle lightly with oil, and bake for 20–25 minutes until crispy and golden, flipping halfway through.
5. Make the sauce:
   Mix mayonnaise, sweet chili sauce, sriracha, garlic powder, and lemon juice in a small bowl.
6. Assemble:
   Place crispy cauliflower in a serving bowl and drizzle generously with bang bang sauce.
7. Garnish & serve:
   Sprinkle chopped parsley or chives on top and serve immediately.

⸻

🔥 Tips:

* Air fry at 200°C for 15–18 minutes for extra crispiness
* Add extra sriracha if you like it spicy
* Great appetizer, snack, or side dish

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Sweet roasted peppers filled with creamy feta, melty mozzarella, cheddar, and fresh spinach… every bite is warm, savory, and totally satisfying. Perfect as a cozy keto dinner or a colorful side that’ll wow your guests.

💡 Why this one’s a weeknight win:
✅ Low-carb & keto-friendly
✅ Packed with protein + veggies
✅ Cheesy, comforting, and family-approved

Ingredients
2 red bell peppers halved and seeded
2 tbsp olive oil
170 g frozen spinach thawed and chopped
130 g feta cheese crumbled
1 egg
3 tbsp mixed cheese (cheddar, mozzarella) grated
2 garlic cloves minced
½ tsp black pepper
½ tsp chili flakes
4 slices slices mozzarella cheese
Fresh parsley chopped (for garnish)

Instructions
Preheat your oven to 200°C (392°F).
Cut the red bell peppers in half lengthwise and remove the seeds. Place them on a baking tray, drizzle with olive oil, and roast in the oven for 15 minutes.
While the peppers are roasting, chop the thawed spinach finely.
In a large bowl, combine the chopped spinach, crumbled feta, egg, grated mixed cheese, minced garlic, black pepper, and chili flakes. Mix well until all ingredients are evenly distributed.
Remove the peppers from the oven and let them cool slightly. Fill each pepper half with the spinach and feta mixture.
Place a slice of mozzarella cheese on top of each stuffed pepper.
Return the stuffed peppers to the oven and bake for an additional 30 minutes, or until the peppers are tender and the cheese is melted and golden.
Remove the stuffed peppers from the oven and let them cool for a few minutes. Sprinkle with freshly chopped parsley before serving.

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If you love mushrooms and melty cheese, this dip is going to be your new obsession. Golden, bubbly, and loaded with savory mushroom flavor, it’s perfect for sharing (or not 😉).

💡 Why you’ll love it:
✅ High in protein + keto-friendly
✅ Warm, cozy & perfect for entertaining
✅ Cheesy pull-apart goodness in every bite

📊 Macros (per serving, makes ~6):
Calories: ~220 | Fat: 18g | Protein: 10g | Net Carbs: 4g

Ingredients:
• Mushrooms (champignons): 500g (17.6 oz)
• Cream cheese: 250g (8.8 oz)
• Grated mozzarella: 200g (7 oz)
• Grated Parmesan: 50g (1.8 oz) (save a little for topping)
• Spinach leaves
• Olive oil: 2 tbsp (30 ml)
• Garlic powder: 1 tsp (5 ml)
• Salt and black pepper to taste
• Baby spinach: 20g (0.7 oz)
• Greek yogurt: 2 tbsp (30 ml)

Instructions:

1. Heat olive oil in a pan and sauté finely chopped mushrooms on high heat for 5-7 minutes. Set aside a few mushrooms to slice for decoration.
2. Add garlic powder, salt, and black pepper to the pan, mix well, then toss in spinach leaves for 1 more minute.
3. In a bowl, combine cream cheese, mozzarella, most of the Parmesan (reserve some for topping), and the mushroom-spinach mixture. Mix thoroughly.
4. Transfer the mixture to a baking dish, sprinkle with the remaining Parmesan, and top with sliced mushrooms for a pretty finish.
5. Bake at 200°C (390°F) for 15-18 minutes until golden and bubbly.
6. Serve hot and enjoy the creamy, stretchy goodness! Add fresh truffle or truffle paste for an extra flavor boost.

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Creamy Greek yogurt, juicy strawberries, and rich dark chocolate come together in the easiest, healthiest frozen treat ever! Perfect for a guilt-free snack or dessert on a sunny day. ☀️💚

💡 Why you’ll love these:
✅ Only 3 simple ingredients
✅ Low-carb & naturally sweet
✅ Ready in 4 hours—perfect for quick cravings

Macros per ice cream (approx.): 100 kcal • 5g fat • 5g net-carbs • 4g protein

Ingredients (4 🍦)
150g Greek yogurt
100g strawberries
80g sugar-free dark chocolate

Method:
Blend the strawberries, add the Greek yogurt, and mix well. Pour into ice cream molds and freeze for 4 hours. Dip in melted chocolate, and they're ready. Try them and let me know! 🧏🏻‍♀️

💡 You can store them in the freezer; I recommend taking them out 5 minutes before serving.

🥑 Eating keto doesn’t have to be boring.
Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚

⸻

Ingredients

* 2 cups iceberg lettuce, chopped
* 1/2 lb (225g) ground beef
* 1/4 cup shredded cheddar cheese
* 2 tbsp red onion, diced
* 6–8 pickle slices
* Salt and black pepper to taste
* 1/2 tsp garlic powder
* 1/2 tsp paprika
* 1 tsp olive oil

Burger Sauce

* 3 tbsp mayonnaise
* 1 tbsp sugar-free ketchup
* 1 tsp mustard
* 1 tsp pickle juice
* Pinch of paprika

Method

1. Heat olive oil in a skillet over medium heat.
2. Add ground beef, garlic powder, paprika, salt, and pepper. Cook until browned and fully cooked.
3. In a small bowl, mix mayonnaise, ketchup, mustard, pickle juice, and paprika to make the burger sauce.
4. Arrange chopped lettuce in a serving bowl.
5. Top with cooked beef, shredded cheddar cheese, diced onions, and pickle slices.
6. Drizzle generously with the creamy burger sauce.
7. Serve immediately and enjoy your low-carb cheeseburger salad bowl.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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INGREDIENTS:
▪️ 5.6 oz shredded coconut
▪️ 2.8 oz canned coconut milk (thick part)
▪️ 1 tbsp allulose syrup or sugar-free maple syrup
▪️ 10.5 oz frozen strawberries
▪️ 1 tbsp chia seeds
⏳ Time: 3–4 hours in freezer

INSTRUCTION:
1️⃣ Slightly heat the frozen strawberries until softened, then mash them with a fork.
2️⃣ Blend shredded coconut with the thick part of the coconut milk and honey until creamy.
3️⃣ Mix the mashed strawberries with chia seeds.
4️⃣ In a mold, layer the coconut mixture and the strawberry-chia mixture.
5️⃣ Freeze for 3–4 hours until firm.

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This refreshing yet fiery bowl is everything you want in a quick keto lunch — crunchy cucumbers, creamy avocado, tender baked salmon, and a spicy yogurt–sriracha dressing that ties it all together. Light, protein-packed, and ridiculously addictive… no wonder it’s the best cucumber salad ever! 😎💚

💡 Why this one’s a weeknight win:
✅ High-protein, low-carb, and ultra-refreshing
✅ Creamy + spicy + crunchy in every bite
✅ Ready in minutes — just mix, shake, enjoy

Macros (per serving, est.):
Calories: 310 | Fat: 22g | Protein: 20g | Net Carbs: 4g

Ingredients:
2 cucumbers (one should be enough)
Half red onion
Half Avocado
100-150g of baked salmon (baked with salt and pepper)
1tbsp of Greek yogurt or Cream cheese
1tbsp of kewpie mayo (optional but adds creaminess)
Sriracha sauce
1/2tbsp of soy sauce

Instructions:
Slice cucumber and red onion
Add avocado, baked salmon (break salmon a little bit)
Add Greek yogurt, kewpie mayo, sriracha and soy sauce
Cover and shake it until everything is well combined. Enjoy! 😝

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Juicy marinated chicken, melty cheese, fresh veggies, and a creamy garlic sauce all wrapped in a soft low-carb tortilla! This homemade twister is everything you love about takeout, but made 100% keto-friendly and guilt-free. Perfect for lunch, dinner, or meal prep! 😍

💡 Why you’ll love it:
✅ Satisfies fast-food cravings, minus the carbs
✅ Loaded with protein to keep you full
✅ Quick, flavorful, and easy to customize

Macros per serving (1 wrap, approx.):
✓ 607 calories
✓ 58g protein
✓ 5g net carbs
✓ 36g fat

Ingredients:

For the chicken marinade;
Chicken breast 1 kg
Salt to taste
Pepper 1/2 h
Paprika 1/2 h
Coriander 1/2 h
Dried garlic 1/2 h
Tomato paste 1 tbsp

Low-carb Tortilla

For the filling;
Any salad
Tomato
Cheese

For the sauce;
Mayonnaise or sour cream 2 tbsp
Garlic clove
Black pepper

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Who needs bread when lettuce does it better? These refreshing wraps are light, protein-packed, and bursting with flavor! perfect for a quick lunch, snack, or even a guilt-free dinner.

✔️ Low in carbs, big on crunch
✔️ High-protein & totally customizable
✔️ Perfect for meal prep or clean eating

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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These rich, garlicky mushrooms stuffed with creamy spinach and topped with golden, bubbly parmesan are perfect as a summer appetizer or light lunch!
Ingredients (serves 3):
• 3 large button mushrooms or portobellos
• 1/2 tbsp (3 g) dried garlic
• ½ cup (30 g) baby spinach, chopped
• 1 tbsp (4 g) chopped fresh dill
• 1 tbsp (4 g) chopped fresh parsley
• 3 tbsp (45 g) cream cheese
• 1 tbsp (5 g) freshly grated parmesan
• 2 tbsp (15 g) grated mozzarella

Instructions:

1. Gently remove mushroom stems (slice around the base with a knife) and clean caps with a paper towel.
2. In a bowl, mix spinach, dill, parsley, cream cheese, mozzarella, and dried garlic. Season with salt and pepper to taste.
3. Stuff the mushrooms with the mixture.
4. Sprinkle grated parmesan on top.
5. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
   Enjoy! 🌿🍄

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Ingredients:
1 medium zucchini
2 medium carrots
200g cottage cheese
2 eggs
Salt and pepper to taste
Favorite spices (e.g., oregano, basil)

Instruction:
Grate the zucchini using a coarse grater, season with salt, and set aside for a few minutes to release moisture. Then thoroughly squeeze out any excess water.
Grate the carrot using a coarse grater.
Combine the cottage cheese with the eggs, salt, pepper, and spices.
Add the vegetables to the cheese mixture and mix thoroughly.
Pour the mixture onto a baking sheet lined with baking paper and spread it out to form a rectangle.
Bake in a preheated oven at 200°C (top and bottom) for approximately 30-40 minutes, until the wrap is golden brown and slightly crispy on the edges.
After baking, remove the wrap from the oven and let it cool slightly.

You can fill the finished wrap with your favorite toppings: cottage cheese, tomato, lettuce, or prosciutto.
Enjoy! 😊

Hey keto foodies,

🥑 Eating keto doesn’t have to be boring.

Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Ingredients

4 small crowns broccoli

3 eggs, lightly beaten

5 tbs almond flour

1/3 cup mozzarella shredded

3 oz feta cheese, crumbled

2 cloves garlic, minced

3 tbs dill, chopped

1 tsp onion powder

1/2 tsp chili pepper flakes

salt and pepper to taste

Optional Dip: Lazy Tzatziki

Instructions

Steam your broccoli crowns in about 1 inch of water for 7 minutes or until fork tender. Remove to paper towel and allow to cool slightly. Pat dry with towel. Next chop them into tiny pieces.

In a large bowl, combine everything until incorporated. Form large balls.

In a large skillet, heat 2-3 tbs olive oil until hot. Add the broccoli balls and flatten them out a little. Lower heat to medium and cook for 6 minutes. Flip them over and flatten them again with the back of your spatula. Cook another 6 minutes. Lower heat if they are getting too dark brown. You want them golden brown. Enjoy!

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These chocolate-tahini bites are the perfect fix when you want something sweet after lunch or dinner without going off track. Loaded with toasted seeds, creamy tahini, and rich sugar-free dark chocolate, they deliver all the crunch and flavor you crave — with a whole lot more goodness in every bite. One batch and you’re hooked. 🤩

💡 Why this one’s a guilt-free sweet treat:
✅ Packed with healthy fats, fiber, and crunchy seeds
✅ Rich chocolate + tahini = unreal flavor combo
✅ Perfect for meal prep and post-meal cravings

Macros (per bite, est.):
Calories: 120 | Fat: 9g | Protein: 3g | Net Carbs: 2g

Ingredients:
– 1 handful white sesame seeds (about ½ cup / 50 g / 1.8 oz), plus extra for decorating
– 1 handful sunflower seeds (about ⅓ cup / 50 g / 1.8 oz)
– 1 handful pumpkin seeds (about ⅓ cup / 50 g / 1.8 oz)
– 1 handful unsalted peanuts (about ⅓ cup / 50 g / 1.8 oz)
– 7 oz sugar-free dark cocoa chocolate, roughly chopped (200 g)
– 6 tbsp tahini (90 g)
– 1 tsp sugar-free maple syrup (5 ml)

To decorate:
– 2 tbsp black sesame seeds (about 18 g)
– Pinch of flaky sea salt

Instructions:
Preheat the oven to 350°F / 160°C fan. Line a small baking tray (about 6 x 8 in / 16 x 22 cm) with baking parchment.
Tip the white sesame seeds, sunflower seeds, pumpkin seeds, and peanuts onto a small baking tray. Toast in the oven for 8–10 minutes, or until golden. Set aside to cool.
Gently melt the chocolate in the microwave on low heat or in a bain-marie. Stir in the tahini, maple syrup, a large pinch of salt, and the toasted seeds. Pour the mixture into the lined tray, smooth with the back of a spoon, and sprinkle with black sesame seeds and extra white sesame seeds. Chill in the fridge for at least 1 hour.
To serve, break into bite-sized pieces and enjoy. Store in a sealed container in the fridge for up to 1 week.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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The ultimate breakfast sandwich without the bread! Crunchy lettuce holds grilled halloumi drizzled with a touch of allulose syrup, juicy tomatoes, boiled eggs, and a hint of heat from crushed chili. Topped with toasted sesame seeds for extra crunch—simple, satisfying, and keto-friendly. 💚

💡 Why this recipe’s a win:
✅ Low-carb & high-protein breakfast
✅ Quick to make & packed with flavor
✅ Perfect for a light, refreshing morning meal

📊 Estimated Macros (per wrap):
Calories: ~250 |Protein: ~18g |Fat: ~18g |Net Carbs: ~3g

Ingredients:
Lettuce, grilled halloumi with allulose syrup, a little olive oil, crushed hot pepper, tomatoes, boiled eggs, salt, toasted sesame seeds ♥️

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Busy morning? Whip up this quick Chopped Avocado Egg Salad — creamy, tangy, and loaded with healthy fats to keep you full and energized. It’s the perfect 5-minute keto meal you can enjoy on its own or scooped with cucumber slices! 🥒

💡 Why you’ll love it:
✅ Packed with protein & healthy fats
✅ Super quick — ready in under 5 minutes
✅ Perfect for breakfast, lunch, or snack time

Mix it all together, chill if you’d like, and dig in! 💪
Macros (approx): 300 kcal | 4g net carbs | 12g protein | 26g fat

Ingredients:
• 2 boiled eggs
• ½ avocado
• 1–2 tbsp Greek yogurt
• 1–2 tbsp mayonnaise
• Some diced onion
• ½ tsp lemon juice
• Black pepper to taste

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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These peanut butter cups are ridiculously easy to make at home and so much better than store-bought! Smooth peanut butter, rich sugar-free chocolate, and a sprinkle of flaky salt — a low-carb treat you’ll want to make again and again.

💡 Why you’ll love it:
✅ Only 2 main ingredients
✅ Keto-friendly & sugar-free
✅ Perfect for meal prep or a sweet snack

Macros (per cup, mini version): ~120 kcal | 10g Fat | 4g Protein | 2g Net Carbs

✨Ingredients
3/4 cup natural peanut butter (unsweetened, full-fat)
3/4 cup sugar-free chocolate chips

✨Instructions
If using powdered peanut butter, in a bowl, whisk 1 cup powdered peanut butter with 1/2 cup water until you form a smooth consistency. If using regular peanut butter, ignore this step.
Melt the chocolate chips in the microwave.
Grab a muffin tin and line it with cupcake liners. I used a mini version, but you can use a regular muffin tin (you will just make bigger peanut butter cups).
Add a dollop of melted chocolate to the muffin cup until you have a thin layer of chocolate on the bottom of the cup. Do this to each muffin cup. Then place the muffin tin in the fridge until the chocolate hardens.
On top of the hardened layer of chocolate, add a dollop of peanut butter. Then top with more melted chocolate. Place the cups in the freezer for a few hours, so that both the chocolate and peanut butter can harden.
Take out of the freezer, top with flakey salt, and enjoy!
You will get about 9 cups with this recipe. Feel free to double or triple it for more! I recommend storing these in the freezer.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Start your day with this flavor-loaded keto breakfast roll — creamy avocado, rich cream cheese, protein-packed tuna, and a perfectly cooked egg, all wrapped in a low-carb tortilla with fresh greens. It’s the ultimate grab-and-go breakfast that keeps you full for hours! 💪💚

💡 Why this one’s a keto win:
✅ High in protein & healthy fats
✅ Low-carb, creamy, and satisfying
✅ Ready in minutes — perfect for busy mornings

Roll it up, slice, and enjoy a keto breakfast that feels indulgent but keeps you on track! 😋

Macros (per serving):
Calories: 390 | Net Carbs: 7g | Protein: 32g | Fat: 25g

Ingredients:
• large low-carb tortilla
• avocado
• cream cheese
• salt, pepper
• mixed greens
• egg
• canned tuna
.
Enjoy!

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Light, cheesy, and bursting with Mediterranean flavor — these eggplant rolls are the ultimate summer comfort dish. Tender eggplant slices filled with a creamy ricotta mix and baked in rich tomato sauce… pure bliss! 😍

💡 Why this one’s a keto win:
✅ Low-carb & naturally gluten-free
✅ Packed with protein and healthy fats
✅ Fresh, summery flavors with basil, lemon zest & ricotta

Macros (per serving, estimate):
Calories: 280 | Protein: 17g | Net Carbs: 7g | Fat: 20g

Ingredients
For the tomato sauce:
Olive oil (about 1 tbsp / 15 ml)
½ onion, finely chopped (about 50 g / 1.75 oz)
300 g tomato purée (about 1¼ cups / 10.5 oz)
Fresh or dried basil, to taste Salt and black pepper, to taste
Eggplant layer:
8 slices of eggplant / aubergine, grilled in the oven with a drizzle of olive oil and a pinch of salt (about 1 medium eggplant / 300-350 g / 10-12 oz total)

For the filling:
250 g ricotta cheese (about 1 cup / 9 oz)
Grated zest of 1 lemon
1 tbsp chopped parsley (about 4 g)
1 egg
2 tbsp grated Parmesan cheese (about 15 g / 0.5
OZ)
Salt and black pepper, to taste Instructions:
In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the tomato purée, basil, salt, and pepper.
Simmer gently for about 10 minutes, stirring occasionally. Set aside.

Slice the eggplant lengthwise into thin slices. Brush lightly with olive oil, sprinkle with salt, and grill in the oven at 200°C / 400°F / Gas Mark 6 for about 10-12 minutes, until tender and lightly golden.
In a bowi, mix ricotta, lemon zest, parsley, egg, Parmesan, salt, and pepper until well combined.
Place a spoonful of the ricotta mixture onto one end of each eggplant slice, roll it up, and place seam-side down in a baking dish.
Pour the tomato sauce over the rolls and bake at
200°C / 400°F / Gas Mark 6 for 20 minutes, until hot and slightly golden on top.
Garnish with extra Parmesan and fresh basil if desired. Serve warm and enjoy!