1/2 cup Feta
1/4 cup red Peppers
1/4 cup Basil
1/4 cup Camembert
1 tbsp Olives
1/4 cup low FODMAP Marinara Sauce
2 tbsp Adobo Seasoning by Casa de Sante
Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
Season the eggplant slices with 1 tbsp Adobo Seasoning by Casa de Sante .
Bake for 10-15 minutes, or until soft.
Meanwhile, in a medium-size bowl, mix 1/2 cup Feta, 1/4 cup red Peppers, 1/4 Basil, 1/4 cup Camembert, 1 tbsp Olives and 1 Egg.
Remove eggplant slices from the oven.
Spoon about 1 tsp of the mixture into eggplant slice then roll it up, repeating for all slices.
In a baking sheet, pour 1/4 of the marinara sauce, then add all the roll-ups seam down. Pour remaining of marinara sauce.
Bake for 10 minutes, or until cheese is melted.