Keto Eggplant Rollatini with Ricotta (Simple, hearty, and weeknight-friendly)

If you’re craving cheesy comfort food without the carb crash, this keto Eggplant Rollatini is your new go-to. It’s cozy, it’s creamy, and it makes eggplant feel fancy without any fuss. Think soft ribbons of roasted eggplant, wrapped around a ricotta and parmesan filling, then tucked into a baking dish with a bright tomato sauce and a blanket of melted mozzarella. The whole tray comes out bubbling and smells like your kitchen owes you a hug.

I wrote this to be straight-talk simple. No chef talk, no complicated steps. You’ll get little tricks that save time, help the rolls stay neat, and keep net carbs low. By the end, you’ll be rolling eggplant like a pro and maybe bragging to anyone who will listen.

What is Eggplant Rollatini (and why this version hits the spot)

Rollatini is basically thin slices of eggplant, rolled up around a cheesy filling and baked in sauce. Classic versions use breaded eggplant and a sweeter sauce. Great, but not very low-carb. This version skips the breading, goes lighter on the sauce, and leans on ricotta, parmesan, and mozzarella for that rich bite. The texture lands somewhere between lasagna and manicotti, just without the pasta. You get fork-tender eggplant, creamy filling, and a clean finish that doesn’t feel heavy.

The vibe (what to expect)

• Soft slices of eggplant that bend without breaking
• Ricotta filling that’s creamy, not watery
• A sauce that’s fresh, not sugary
• Bubbly mozzarella on top that browns in little golden patches
• Each roll holds its shape, so plating isn’t a mess

Serve it as a main with a crisp salad, or share it as a side next to grilled chicken or a quick steak. It keeps well for meal prep, and leftovers are kind of great.

Ingredients (with quick notes)

For the eggplant:

• 2 large eggplants (about 2 to 2.5 lb / 900 g to 1.1 kg total). Look for smooth skin and a firm feel.
• 1 to 2 tsp fine sea salt (for salting and softening)
• 2 to 3 tbsp extra-virgin olive oil (for brushing)
• Black pepper

For the sauce:

• 2 cups (480 ml) low-carb marinara or crushed tomatoes (no sugar added)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano or Italian seasoning
• Pinch red pepper flakes (optional)
• Salt to taste

For the ricotta filling:

• 1 ½ cups (340 g) whole-milk ricotta
• 1 large egg
• ¾ cup (75 g) grated parmesan or pecorino
• 1 ½ cups (150 g) shredded low-moisture mozzarella, divided (1 cup in filling, ½ cup on top)
• 2 tbsp chopped fresh basil or parsley (plus more for garnish)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp fine sea salt (or to taste)
• Zest of ½ lemon (optional, but brightens the filling)

To finish:

• Extra basil or parsley for serving
• A drizzle of olive oil

Gear you’ll need:

• Sharp knife or mandoline
• 2 sheet pans + parchment
• 9×13 in (23×33 cm) baking dish
• Mixing bowls
• Spoon or small spatula
• Paper towels for blotting

Step-by-step to Making keto Eggplant Rollatini with Ricotta

1) Slice and salt the eggplant

• Trim the ends.
• Slice lengthwise into ¼-inch (about 6 mm) slabs. Try to keep them even.
• Lay slices on a sheet pan or rack. Sprinkle both sides lightly with salt.
• Rest 20 to 30 minutes. This pulls out extra moisture and a tiny bit of bitterness, so they roast better and roll easier.

Tip: If your eggplants are very fresh and small, you can shorten the salting to 15 minutes. If they’re larger or a bit spongy, give them the full 30.

2) Pat dry and par-roast

• Heat oven to 425°F (220°C).
• Blot slices well with paper towels.
• Line sheet pans with parchment. Brush both sides of each slice with olive oil, then a little pepper.
• Roast 10 to 12 minutes, flip, and roast 5 to 8 minutes more until flexible, lightly golden, and no longer stiff. They should bend without cracking.

Why this matters: Flexible slices roll cleanly. If you skip this and the eggplant is undercooked, the rolls can tear or spring open.

3) Make a quick low-carb sauce

• Warm 2 tbsp olive oil in a small pot over medium heat.
• Add garlic. Cook 30 seconds until fragrant.
• Stir in marinara or crushed tomatoes, oregano, red pepper flakes, and a pinch of salt.
• Simmer 10 minutes on low, uncovered. Taste and adjust.
• Spread ½ to ¾ cup sauce in the bottom of your baking dish. Keep the rest for topping.

Shortcut: If your marinara is already seasoned and low in carbs, you can skip the pot and just warm it later. But a quick simmer helps the flavor and thickens it a hair.

4) Mix the ricotta filling

• In a bowl: ricotta, egg, ¾ cup parmesan, 1 cup mozzarella, herbs, garlic powder, onion powder, pepper, salt, and lemon zest.
• Stir until smooth and spreadable.

Texture check: It should be thick enough to hold on a spoon. If it looks loose, add 1 to 2 tbsp extra parmesan. If it’s too thick, 1 tbsp of cream or a splash of milk will loosen it.

5) Roll it up

• Lay a roasted eggplant slice on a board.
• Spoon 1 to 2 tbsp of ricotta filling near the wider end.
• Roll toward the thin end, snug but not tight.
• Place seam-side down in the sauced baking dish.
• Repeat until the dish is full. You’ll get about 12 to 16 rolls depending on eggplant size.

If a slice tears: Overlap two smaller slices to make one strip. Works fine.

6) Top and bake

• Spoon the remaining sauce over the rolls (leave the ends peeking out, looks nice).
• Scatter the remaining ½ cup mozzarella and a little extra parmesan if you like.
• Bake at 400°F (205°C) for 18 to 22 minutes until bubbling.
• Broil 1 to 3 minutes to brown the cheese lightly, watching close so it doesn’t scorch.
• Rest 8 to 10 minutes before serving. Garnish with basil and a drizzle of olive oil.

Nutrition snapshot (approximate, per 2 rolls)

This will vary by sauce brand and exact cheese amounts, but a solid ballpark:

• Calories: ~320
• Fat: ~22 g
• Protein: ~18 g
• Total carbs: ~10 g
• Fiber: ~3 g
• Net carbs: ~7 g

If you need it stricter, go lighter on sauce or use crushed tomatoes you season yourself.

Why this recipe is a Yummy Pick

• Salting + roasting first: Pulls moisture and softens slices so they roll cleanly.
• Low-moisture mozzarella: Melts nicely without flooding the dish.
• Ricotta with egg + parmesan: Egg sets the filling; parmesan adds body and a salty, nutty bite.
• Not too much sauce: Enough for flavor and moisture, not enough to make it soupy.

Shortcut paths (busy night options)

• Use a mandoline for fast, even slices.
• Swap homemade sauce for a clean, low-sugar jar you trust.
• Air-fry the slices (400°F/200°C, 6–8 minutes total, turning once).
• Make the ricotta filling a day ahead and keep chilled.

Make it your way (variations and swaps)

Spinach ricotta rolls:

Wilt 2 cups fresh spinach in a pan, squeeze dry, chop, and mix into the ricotta. Looks pretty and adds fiber.

Meatier option:

Brown ½ lb (225 g) Italian sausage or ground beef with a pinch of fennel seed. Drain well and fold ¼ to ⅓ cup into the ricotta. Keep the mix on the dry side so it holds.

Pesto twist:

Whisk 1 to 2 tbsp basil pesto into the ricotta. Skip the lemon zest in that case.

Mushroom and herb:

Sauté 1 cup finely chopped mushrooms until dry and golden. Cool and add to the filling with extra parsley.

Cheese swap:

Pecorino instead of parmesan gives a sharper bite. A few tablespoons of mascarpone in the filling makes it extra creamy.

Dairy-free path:

Use almond-based ricotta or tofu ricotta (blended firm tofu + lemon juice + olive oil + nutritional yeast + salt), plus a good melting dairy-free cheese for the topping. Add a beaten egg only if your substitute can handle it (some plant cheeses don’t love long bakes).

Egg-free:

Skip the egg and add 2 to 3 tbsp extra parmesan for body. Bake a touch longer so it sets.

Nut-free:

Stick with dairy ricotta, or if using a dairy-free option, choose soy-based instead of nut-based.

Extra low-carb:

Use crushed tomatoes you season yourself, and go lighter on the sauce. You can also add more ground meat to the filling to raise protein and fat without adding carbs.

How to slice eggplant so it behaves

• Aim for ¼-inch slices. Thinner than that and they can go flimsy. Thicker and they fight you.
• If the eggplant is wide, you’ll get center slices that are perfect and outer slices that are smaller. Use two smaller ones overlapped for one roll.
• A mandoline gives you even slabs, but a sharp chef’s knife works too. Don’t saw; use long, smooth strokes.

Fixes for common oops moments

Watery rollatini:

• Roast the slices longer next time. They should look soft and bendy before rolling.
• Don’t drown the dish in sauce.
• If the ricotta looks wet, mix in extra parmesan to firm it up.

Filling leaking out:

• You might be overfilling. Use 1 to 2 tbsp per slice.
• Roll snug, not tight. Tight rolls squeeze the filling forward.

Rolls spring open:

• Lay seam-side down.
• Use a toothpick if needed. Pull it out after baking.

Cheese didn’t brown:

• Hit broil for 1 to 3 minutes at the end. Move the rack up one notch.

Eggplant tastes bitter:

• Make sure you salted and blotted well.
• Choose fresher eggplants next time (heavy for size, bright green stem).

Meal prep, storage, and freezing

Fridge (best method):

• Cool fully.
• Store in a covered dish up to 4 days.
• Reheat covered at 350°F (175°C) for 15 to 20 minutes, then uncover for 5 minutes to refresh the top.

Freeze (works fine):

• Assemble but don’t bake.
• Freeze the whole dish wrapped well, up to 2 months.
• Bake from frozen at 375°F (190°C), covered, for 45 to 55 minutes, then uncover and bake 10 minutes more. Add cheese topping in the last 15 minutes so it melts nicely.

Leftovers:

Microwave 60 to 90 seconds per serving, or warm in a skillet with a splash of sauce and a lid. The skillet trick keeps texture better.

What to serve with it

• A crunchy green salad with lemony vinaigrette
• Garlic roasted broccoli or broccolini
• Zoodles slicked with olive oil and pepper flakes
• Simple grilled chicken thighs
• Pan-seared salmon with a squeeze of lemon

You don’t need bread here, but if you miss it, a slice of low-carb garlic “toast” on the side scratches that itch.

The sauce talk (keeping carbs low without losing taste)

Tomato sauce is where hidden sugars sneak in. Read the label. You want a jar with no sugar added and lower carbs per serving. If you can’t find one you like, use crushed tomatoes and season yourself: olive oil, garlic, oregano, salt, pepper. Let it simmer 10 to 15 minutes to thicken. A small pinch of baking soda can smooth acidity if your tomatoes taste sharp.

Air fryer method (for the eggplant slices)

If you don’t feel like heating the whole oven:

• Preheat air fryer to 400°F (200°C).
• Brush eggplant slices with oil, season with salt and pepper.
• Cook in batches 3 to 4 minutes, flip, 2 to 3 minutes more until flexible.
• Assemble as usual and bake the filled rolls at 375°F (190°C) for 15 to 18 minutes in the oven, or 360°F (182°C) in the air fryer (use a small dish that fits).

Small tweaks that make a big difference

• Lemon zest in the filling: Brightens the cheese without tasting “lemony”.
• Double-herb move: Some chopped basil in the filling, more on top after baking.
• Olive oil drizzle at the end: Adds shine and flavor, looks restaurant-y.
• Pepper flakes on top: A tiny kick balances the creamy filling.

Step visuals in your head (so rolling feels easy)

• Golden flexible slice of eggplant on the board.
• Spoonful of ricotta mix near the wide end.
• Roll forward in one motion, guiding with your fingers, not smashing it.
• Seam goes down in the sauce. That seam is your friend; it holds everything.

If you get a wobbly one, tuck it between two sturdy rolls in the dish. Teamwork.

Gluten-free check

No breading, no flour, no breadcrumbs. Just confirm your marinara and cheeses are gluten-free, which they usually are. If you add sausage, double-check the label.

Scaling for a crowd (or just a hungry crew)

• Double the recipe: Use two baking dishes or one deep roasting pan.
• Roast eggplant on three trays; rotate them halfway for even cooking.
• Filling doubles cleanly. Keep it cold while you roll so it stays thick.
• Add 5 minutes to bake time if the pan is extra crowded.

Clean kitchen tips

• Line sheet pans with parchment, not foil. Parchment stops sticking better.
• Use one bowl for ricotta, then reuse for sauce if you’re short on bowls (just rinse quick).
• A bench scraper helps you lift any eggplant slice that clings to the board.
• Keep a small trash bowl nearby for ends, peels, and paper towels.

Ingredient quality notes (worth knowing)

• Eggplant: Smaller to medium ones tend to be less seedy. Heavier for their size means fresher.
• Ricotta: Whole-milk gives better flavor and body. If your ricotta is wet, drain it in a fine strainer for 15 minutes.
• Mozzarella: Low-moisture, pre-shredded is fine here. Fresh mozzarella gives more water—good on pizza, messier in bakes.
• Parmesan: Grate it fresh if you can. It melts into the filling smoother and tastes cleaner.
• Tomatoes: San Marzano style or any brand you trust. Look for bright red color and short ingredient lists.

Little story to steal you a smile

The first time I tried to roll eggplant, I treated it like sushi and packed the filling tight. One roll shot out like a cheese torpedo. Funny now, not then. The fix was easy: softer eggplant, lighter hand, and less filling per slice. After that, every roll behaved. So if one escapes on you, you’re not alone—just adjust the grip and you’re golden.

Make it picture-ready for Pinterest

• Leave the ends of the rolls peeking through the sauce—those edges brown and look appetizing.
• Use a light hand with sauce on top so the cheese gets those golden freckles.
• Garnish with torn basil right before the photo, it looks fresher than chopped.
• Wipe the rim of the baking dish before the shot. Tiny thing, big difference.
• Cut one roll in half and lean it forward to show the filling; that close-up is the money shot.

Final notes you’ll be glad you read

• Don’t skip the rest after baking. Ten minutes lets everything settle so slices come out clean.
• If your eggplant is very wide, cut a couple slices in half after roasting to keep portion sizes even.
• Taste your sauce before it goes in the pan. If it tastes dull, a pinch more salt and a thread of olive oil usually fixes it.
• This is forgiving. If the rolls are imperfect, they still eat like a hug.

That’s it. A pan full of low-carb comfort that feels like Italian night, without the pasta pile. Slide it into your weekly rotation, tweak it to your taste, and keep a jar of clean marinara in the pantry so you can throw this together fast. When you pull that bubbly tray from the oven, you’ll know exactly why you made it. Enjoy every bite.

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