Hello World KitchenBeta

Keto Eggplant Rollatini

Tender, thinly sliced roasted eggplant rolled around a rich and creamy herbed ricotta filling, baked to perfection in a sugar-free marinara sauce. A comforting, low-carb Italian classic without the breading.

Prep 20 min Cook 40 min Total 70 min Level Intermediate

Serves 4

Ingredients

Eggplant

2 whole Medium eggplants — Sliced lengthwise into 1/4-inch thick slices (need about 8-10 good slices)
3 tablespoons Extra virgin olive oil — For brushing the eggplant
0.5 teaspoon Kosher salt — To taste
0.25 teaspoon Black pepper — To taste

Filling

1.5 cups Whole milk ricotta cheese — Drained if very wet
1 cup Shredded mozzarella cheese — Divided use (1/2 cup for filling, 1/2 cup for topping)
0.5 cup Grated Parmesan cheese — Divided use (1/4 cup for filling, 1/4 cup for topping)
1 whole Large egg — Lightly beaten
2 cloves Garlic — Minced
2 tablespoons Fresh parsley — Finely chopped
2 tablespoons Fresh basil — Finely chopped, plus extra for garnish

Sauce

1.5 cups No-sugar-added marinara sauce — Look for a keto-friendly brand like Rao's

Instructions

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
~5 min
If your oven has a convection setting, you can use it to roast the eggplant more evenly, but reduce the temperature to 375°F.
Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush both sides lightly with olive oil and season with salt and pepper.
~5 min
Discard the end pieces of the eggplant as they are mostly skin and won't roll well.
Roast the eggplant in the preheated oven for 12-15 minutes, or until soft and pliable. Remove from the oven and let cool slightly. Keep the oven on.
~15 min
Do not over-bake or they will become too mushy to roll. They just need to be flexible.
While the eggplant is cooling, make the filling. In a medium bowl, combine the ricotta, 1/2 cup of mozzarella, 1/4 cup of Parmesan, the beaten egg, minced garlic, parsley, basil, and a pinch of salt and pepper. Mix until well combined.
~5 min
If your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 15 minutes before mixing.
Spread 1/2 cup of the marinara sauce evenly across the bottom of a 9x13 inch baking dish.
~2 min
Assemble the rollatini: place about 2 tablespoons of the ricotta filling onto the wider end of an eggplant slice. Roll the eggplant up around the filling and place it seam-side down in the baking dish. Repeat with remaining slices.
~10 min
Don't overfill the eggplant slices or the cheese will squeeze out during rolling.
Spoon the remaining 1 cup of marinara sauce over the top of the rolled eggplant. Sprinkle evenly with the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan.
~3 min
Bake uncovered at 400°F (200°C) for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and slightly golden.
~25 min
For a browner top, broil for the last 1-2 minutes of cooking.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped basil.
~10 min
Resting allows the cheese filling to set slightly, making it easier to serve without falling apart.

Nutrition

340

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

Cholesterol (mg)

Equipment

2 baking sheets
Parchment paper
9x13 inch baking dish
Mixing bowl
Pastry brush

Tips & Storage

To remove bitterness from the eggplant (if using older or very large eggplants), you can salt the slices and let them sit for 20 minutes before patting dry and roasting.
Using a mandoline slicer ensures perfectly even eggplant slices that cook at the same rate.
This dish can be assembled up to a day in advance. Store covered in the refrigerator until ready to bake, adding 5-10 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350F oven until warmed through. Can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.