Keto Eggplant Rollatini
Indulge in the ultimate low-carb comfort food with this Keto Eggplant Rollatini recipe, a delightful twist on the classic Italian favorite. Tender, oven-roasted eggplant slices are rolled around a creamy ricotta and basil filling, then baked to perfection with layers of marinara sauce and bubbling mozzarella cheese. This keto-friendly dish is packed with flavor while skipping the pasta, making it a guilt-free option for those following a low-carb lifestyle. Perfect as a hearty main course or impressive dinner party dish, this recipe comes together in just over an hour and serves up a cheesy, satisfying experience every time. Try it tonight and savor the rich textures and bold Mediterranean-inspired flavors!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices.
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.
Brush both sides of the eggplant slices with olive oil and lay them on a baking sheet.
Bake the eggplant slices in the preheated oven for 20 minutes or until they are tender and pliable.
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.
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.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place the rolled eggplant slices seam-side down in the baking dish.
Top the eggplant rolls with the remaining marinara sauce and sprinkle with the remaining Parmesan and mozzarella cheeses.
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.
Garnish with additional fresh basil before serving.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 6512 mg | 283% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 34.6 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2407 mg | 185% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2607 mg | 55% | |
*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.
