Low Carb Eggplant Lasagna Roll-Ups

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• 1 each large eggplant (cut into 18 - ¼ inch slices lengthwise)
• 1 tablespoon olive oil
• 14 ounces lean ground beef (turkey, chicken, or lamb work too)
• 2 tablespoons tomato paste
• 1 ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ¼ teaspoon fennel seeds (crushed)
• ¼ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons parmesan cheese
• 2 tablespoons parsley (chopped)
• 2 tablespoon basil (chopped)
• 1 each egg yolk
• 3 cups arrabbiata sauce (or jarred marinara)

1. PREP: Preheat the oven to 375ºF. Line two baking sheets with parchment paper and place the sliced eggplants in a single layer on the baking sheets. When the oven is preheated, bake for 10 minutes. Leave the oven on as we’ll need to bake the rolls.
2. MEAT: While the eggplant is baking, heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2 minutes, then add the tomato paste and season with the garlic powder, salt, onion powder, oregano, crushed fennel, red pepper flakes, black pepper, ground nutmeg, and stir to combine, let cook for 3 minutes or until the ground beef is cooked through and browned. Turn off the heat, and remove the mixture to a large bowl, and let cool completely. You can also do this part 1-2 days in advance to make prep easier for weeknights!
3. CHEESE MIX: Once the meat mixture is cooled, stir in the ricotta cheese, 1 cup shredded mozzarella, parmesan, parsley, and basil. Taste and adjust with additional salt if needed, then stir in the egg yolk. In a 9x13 baking dish or in the dutch oven you used earlier, pour ½ of the marinara sauce and spread it out in an even layer. If you like more sauce or need it to serve with veggies, I suggest using a total of 3 cups, for less sauce, use a total of 2 cups (so here you’d use 1 cup and the other for topping)
4. ROLL AND BAKE: Lay a slice of eggplant on a clean work surface, top with 2 tablespoons of the prepared meat and cheese mixture an inch above the widest part of the eggplant. Roll the space you left over the mixture and continue to roll all the way to the end. Place in the prepared baking dish with the open side down (so the dish holds it in place. And continue to repeat with the remaining eggplant slices. Top with the remaining marinara sauce, followed by the remaining ½ cup of mozzarella, cover and bake for 15 minutes. Remove the foil and allow to bake for an additional 10 minutes. Broil for the last minute if you want the top to be extra bubbly and golden. Let sit a few minutes, then top with additional parsley if desired and serve.)