Low Carb Eggplant Rollatini
Delight in the Italian-inspired flavors of Low Carb Eggplant Rollatini, a healthier twist on a classic dish that's perfect for carb-conscious eaters and veggie lovers alike. This recipe features tender, oven-baked eggplant slices stuffed with a creamy blend of ricotta, Parmesan, and fresh basil, rolled into bite-sized bundles of flavor. Smothered in rich marinara sauce and topped with bubbly, golden mozzarella cheese, every bite offers a comforting combination of cheesy, herby goodness. Ready in under an hour, this gluten-free and keto-friendly dish makes an elegant dinner for four or a show-stopping centerpiece for any gathering. Pair it with a crisp side salad or roasted vegetables for a wholesome, satisfying meal!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices in total.
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.
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.
In a medium mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, minced garlic, and chopped fresh basil. Stir until well combined.
Spread a thin layer of marinara sauce (about 1 cup) at the bottom of a 9x13 inch baking dish.
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.
Repeat with the remaining eggplant slices and cheese mixture.
Once all the eggplant rolls are assembled, pour the remaining marinara sauce over the top of the eggplant rolls.
Sprinkle shredded mozzarella cheese evenly over the top of the marinara sauce-covered rollatini.
Bake in the oven for 20 minutes, then broil for an additional 2-3 minutes until the cheese is bubbly and lightly golden.
Remove from the oven and let it cool for a few minutes before serving. Garnish with more fresh basil if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 5925 mg | 258% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 44.9 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2447 mg | 188% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2629 mg | 56% | |
*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.
