Keto Eggplant Rollatini Recipe
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 marinara sauce. Perfect for satisfying those Italian cravings while keeping it keto-friendly!
Equipment
- Baking Sheet
- Parchment Paper
- Large Skillet or Grill Pan
- Mixing Bowls
- 9x13-Inch Baking Dish
- Tongs or Spatul
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)
Instructions
- 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.
- 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).
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, parmesan cheese, egg, garlic powder, and Italian seasoning. Stir well until fully combined and smooth.
- 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 9x13-inch baking dish. Repeat for each slice.
- 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.
- Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving. Enjoy this Keto Eggplant Rollatini as a main dish or alongside a fresh salad.