Keto Eggplant Rollatini
Indulge in the rich, cheesy comfort of Keto Eggplant Rollatini, a low-carb twist on a classic Italian favorite. This delightful dish features tender, roasted eggplant slices filled with a creamy ricotta and basil mixture, then rolled and smothered in marinara sauce and gooey mozzarella. Packed with flavor, this gluten-free recipe combines the savory goodness of Parmesan and garlic with the freshness of herbs, making it the perfect option for a keto-friendly dinner or crowd-pleasing appetizer. With just 25 minutes of prep and a simple oven-baked method, this wholesome, cheese-filled dish comes together effortlessly while offering all the indulgence of traditional rollatini—without the carbs! Garnish with fresh basil and serve warm for a truly satisfying meal that everyone will love.
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Ingredients
- 2 large eggplants
- 2 teaspoons salt
- 4 tablespoons olive oil
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese
- 1 cup mozzarella cheese
- 1 large egg
- 0.25 cup fresh basil
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 cup marinara sauce
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices.
Step 3
Lay the eggplant slices on a baking sheet and sprinkle them with salt. Let them sit for 15 minutes to draw out the moisture, then pat them dry with paper towels.
Step 4
Brush both sides of the eggplant slices with olive oil and lay them on a baking sheet.
Step 5
Bake the eggplant slices in the preheated oven for 20 minutes or until they are tender and pliable.
Step 6
In a mixing bowl, combine ricotta cheese, half of the Parmesan cheese, 1/2 cup mozzarella cheese, egg, chopped basil, minced garlic, black pepper, and a pinch of salt.
Step 7
Once the eggplant slices are cool enough to handle, place about a tablespoon of the ricotta mixture at one end of each slice and roll them up.
Step 8
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Step 9
Place the rolled eggplant slices seam-side down in the baking dish.
Step 10
Top the eggplant rolls with the remaining marinara sauce and sprinkle with the remaining Parmesan and mozzarella cheeses.
Step 11
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Step 12
Garnish with additional fresh basil before serving.
Nutrition Facts
| Serving size | (1698.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1806.0 |
| Total Fat 132.5g | 0% |
| Saturated Fat 50.2g | 0% |
| Polyunsaturated Fat 8.1g | |
| Cholesterol 488.2mg | 0% |
| Sodium 6511.6mg | 0% |
| Total Carbohydrate 87.2g | 0% |
| Dietary Fiber 30.7g | 0% |
| Total Sugars 34.6g | |
| Protein 89.0g | 0% |
| Vitamin D 71.8IU | 0% |
| Calcium 2407.0mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 2607.2mg | 0% |
Source of Calories