Low Carb Eggplant Rollatini

Indulge in the perfect Italian-inspired comfort dish with this Low Carb Eggplant Rollatini, a flavorful and guilt-free twist on a classic recipe. Tender, roasted eggplant slices are rolled around a rich and creamy filling of ricotta, Parmesan, garlic, and fresh basil, then baked to bubbling perfection under a blanket of marinara sauce and melted mozzarella cheese. This keto-friendly recipe is both satisfying and packed with wholesome ingredients, offering a delicious alternative to traditional pasta-based rollatini. Perfect for weeknight dinners or entertaining guests, it’s a dish that’s as easy to prepare as it is impressive to serve. Ready in under an hour, this low-carb delight is sure to become a favorite in your healthy recipe rotation.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup ricotta cheese
• 0.5 cup grated Parmesan cheese
• 1 large egg
• 2 medium garlic cloves, minced
• 2 tablespoons fresh basil, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices in total.

Step 3

Lay the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and black pepper.

Step 4

Bake the eggplant slices in the preheated oven for about 10 minutes until they are tender and pliable. Remove from the oven and set aside to cool slightly.

Step 5

In a medium mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, minced garlic, and chopped fresh basil. Stir until well combined.

Step 6

Spread a thin layer of marinara sauce (about 1 cup) at the bottom of a 9x13 inch baking dish.

Step 7

Place about 2 tablespoons of the cheese mixture onto the wider end of each eggplant slice. Carefully roll the slice, starting from the filled end, and place it seam-side down in the prepared baking dish.

Step 8

Repeat with the remaining eggplant slices and cheese mixture.

Step 9

Once all the eggplant rolls are assembled, pour the remaining marinara sauce over the top of the eggplant rolls.

Step 10

Sprinkle shredded mozzarella cheese evenly over the top of the marinara sauce-covered rollatini.

Step 11

Bake in the oven for 20 minutes, then broil for an additional 2-3 minutes until the cheese is bubbly and lightly golden.

Step 12

Remove from the oven and let it cool for a few minutes before serving. Garnish with more fresh basil if desired.

Nutrition Facts

Serving size	(1899.2g)

Amount per serving	% Daily Value*
Calories	1647.3

Total Fat 107.2g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 490.6mg	0%
Sodium 5925.1mg	0%
Total Carbohydrate 96.0g	0%
Dietary Fiber 33.8g	0%
Total Sugars 44.9g
Protein 92.8g	0%

Vitamin D 53.8IU	0%
Calcium 2447.3mg	0%
Iron 5.3mg	0%
Potassium 2628.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 21.6%

Carbs: 22.3%