Name: Low Carb Eggplant Rollatini
Prep time: 10 min
Total time: 35 min
Ingredients: 1 large eggplant; 2 tablespoons extra virgin olive oil; 15 ounces ricotta cheese; 1 1/2 cups shredded mozzarella cheese ((divided)); 2 tablespoons grated pecorino romano cheese; 1 large egg; 1 tablespoons dried parsley; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 cups prepared marinara sauce

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This low carb Eggplant Rollatini is stuffed with ricotta cheese; then topped with your favorite tomato sauce and shredded Mozzarella cheese.

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Make one of Italy's classic recipes a little healthier by omitting the breadcrumbs and frying. I've never made eggplant rollatini at home because it always seemed labor intensive. Besides, my family isn't a huge fan of ricotta cheese.

They'll eat it in lasagna or baked ziti, but usually only once a year or so. The other reason is that its usually fried and we try to stay away from fried food. Well unless I'm making my eggplant parmesan for my birthday of course. 🙂

I wanted to try my hand at making this classic Italian recipe; however, also wanted to make it a little healthier. The eggplant is baked in the oven prior to rolling so it is more pliable to work with.

This low carb and gluten free version was super tasty, hardly took any time to prepare at all and was super tasty. Perfect for those of you following the Keto diet too!

Equipment

2 Baking Sheets
Parchment Paper
Sharp Knife
Cutting Board
Small Saucepan
Oven Safe Baking Dish
Ladle

Ingredients Needed

For this recipe you'll need the following ingredients:

Eggplant

Extra Virgin Olive Oil

Ricotta Cheese: I used whole milk, but you can use part skim.

Shredded Mozzarella Cheese

Grated Pecorino Romano Cheese

Large Egg

Parsley

Garlic Powder

Kosher Salt

Black Pepper

Prepared Marinara Sauce: I always keep extra marinara sauce in my freezer after making a big pot, but you can also use your favorite jar sauce in this recipe.

How do you prepare Low Carb Eggplant Rollatini?

Preheat the oven to 350 degrees F; then line two baking sheets with parchment paper. Cut off the top and bottom of a rinsed eggplant; then stand upright on a cutting board.

Using a sharp knife, cut the eggplant into ¼-inch vertical slices; you should get approximately 12 slices. Place the eggplant on the pans; then drizzle some oil.

Sprinkle the tops with a little salt; then bake in the oven for approximately 10 minutes or until the eggplant softens and is still a bit firm to work with without breaking apart.

While the eggplant is cooking, combine the three cheeses, egg, parsley, garlic powder, salt and pepper in a bowl. Mix until combined; then keep in the refrigerator until the eggplant is done.

Heat the sauce in a small saucepan over medium high heat; then set aside until ready to assemble.

Assembling the rollatini

Gather the cooked eggplant, prepared cheese, sauce and shredded Mozzarella cheese. Coat the bottom of a baking dish with a layer of the sauce.

On a clean flat surface, lay out the eggplant; then add a dollop of cheese and roll the eggplant. Place each roll seam side down in the baking dish. Repeat for all; then top with extra sauce and the shredded cheese.

Place the dish in the oven and bake for 25-30 minutes until the cheese has melted and the rollatini is hot and bubbly. Serving size is two pieces.

Make Ahead

You can prepare Eggplant Rollatini ahead of time, refrigerate overnight; then bake and serve hot when you're ready to eat.

Leftovers

Prepare the eggplant rollatini as directed; then allow to cool completely before storing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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