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.
In February 2025, I went to my wellness exam for the first time in at least seven years. My appointment was with the nurse practitioner (NP) of an internist I had not yet seen. The first shock to my system was when I stepped on the scale: 345 pounds. At 5'10", that placed my BMI at 49.5. The first thing my NP said was, "Tell me about the history of your weight.” I had been athletic in my teens and twenties, but somewhere along the way, I had lost control of my weight, and in turn my health.
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