Keto Eggplant Rollatini

This Keto Eggplant Rollatini is a delightful, low-carb twist on the classic Italian comfort food. Thin slices of roasted eggplant are filled with a creamy, cheesy ricotta filling, rolled up, and baked in a marinara sauce. Perfect for satisfying those Italian cravings while keeping it keto-friendly!

Equipment You’ll Need

• Baking sheet
• Parchment paper
• Large skillet or grill pan
• Mixing bowls
• 9×13-inch baking dish
• Tongs or spatula

Ingredients

• 1 large eggplant, sliced lengthwise into 1/4-inch thick slices
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup sugar-free marinara sauce
• Fresh basil or parsley, chopped (for garnish)

Step-by-Step Procedure

1. Prep the Eggplant
   Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet lined with parchment paper. Lightly brush both sides of each slice with olive oil and season with salt and pepper.
2. Roast the Eggplant
   Bake the eggplant slices for about 10-12 minutes or until tender but not too soft. Remove from the oven and set aside to cool slightly. Lower the oven temperature to 375°F (190°C).
3. Make the Cheese Filling
   In a mixing bowl, combine ricotta cheese, shredded mozzarella, parmesan cheese, egg, garlic powder, and Italian seasoning. Stir well until fully combined and smooth.
4. Assemble the Rollatini
   Place a spoonful of the cheese mixture onto one end of each eggplant slice. Carefully roll up the slice and place it seam-side down in a 9×13-inch baking dish. Repeat for each slice.
5. Add the Marinara Sauce
   Pour the marinara sauce over the eggplant rolls, ensuring each roll is lightly coated. Sprinkle extra mozzarella on top if you like it extra cheesy.
6. Bake
   Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve
   Garnish with fresh basil or parsley before serving. Enjoy this Keto Eggplant Rollatini as a main dish or alongside a fresh salad.

Tips

• Salting the Eggplant: For even less bitterness, sprinkle the eggplant slices with salt and let them sit for 10-15 minutes. Rinse and pat dry before roasting.
• Add Spinach: You can add chopped spinach to the ricotta filling for extra nutrients.
• Extra Flavor: Try adding a pinch of red pepper flakes to the marinara sauce for a spicy kick.

Add a Nutty Crunch with Keto-Friendly Crumb Topping

For an extra layer of texture and flavor, try adding a keto-friendly crumb topping to your rollatini. In a small bowl, mix a handful of crushed pork rinds or almond flour with a sprinkle of parmesan cheese, a pinch of Italian seasoning, and a drizzle of olive oil. Sprinkle this mixture on top of the rollatini before baking. It creates a delightful, golden-brown crust that adds a bit of crunch and complements the creamy filling and tender eggplant. This topping not only enhances the dish visually but also adds a satisfying texture that takes this classic to the next level.

Storage Details

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the baked rollatini for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm up in the oven at 350°F (175°C) for about 10 minutes or until heated through.

FAQs

1. Can I substitute eggplant with zucchini?
Yes, thin slices of zucchini work well in place of eggplant and have a similar texture when roasted.

2. What if I don’t have marinara sauce?
You can substitute with any low-carb tomato sauce, or even make a quick homemade sauce by simmering crushed tomatoes with Italian herbs.

3. Can I make this dish ahead?
Absolutely! Assemble the rollatini, cover, and refrigerate for up to a day before baking.

Nutrition Information (per serving, based on 4 servings)

• Calories: 240
• Fat: 18g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 12g

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