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Keto Eggplant Rollatini with Ricotta Recipe

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Keto Eggplant Rollatini with Ricotta. Soft roasted eggplant slices, creamy ricotta filling, light tomato sauce, and melted mozzarella. Simple steps, low carb, weeknight ready.

Ingredients

Scale

  • 2 large eggplants, sliced lengthwise ¼ inch thick

  • 1–2 tsp fine sea salt (for salting slices)

  • 2–3 tbsp olive oil, plus more for finishing

  • Black pepper

Sauce

  • 2 cups 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

Ricotta filling

  • 1 ½ cups whole-milk ricotta

  • 1 large egg

  • ¾ cup grated parmesan (or pecorino)

  • 1 ½ cups shredded low-moisture mozzarella, divided (1 cup in filling, ½ cup on top)

  • 2 tbsp chopped basil or parsley, plus extra for garnish

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • ¼ tsp black pepper

  • ¼ tsp fine sea salt

  • Zest of ½ lemon (optional)

Instructions

  1. Salt eggplant: Lay slices on trays. Lightly salt both sides. Rest 20–30 minutes. Blot very dry.

  2. Roast slices: Heat oven to 425°F (220°C). Line trays with parchment. Brush slices with olive oil; add pepper. Roast 10–12 minutes, flip, then 5–8 minutes more, until flexible and lightly golden.

  3. Make sauce: Warm 2 tbsp olive oil in a small pot over medium heat. Add garlic 30 seconds. Stir in tomatoes, oregano, pepper flakes, and a pinch of salt. Simmer 10 minutes. Spread ½–¾ cup sauce in a 9×13 in (23×33 cm) baking dish.

  4. Mix filling: In a bowl, stir ricotta, egg, parmesan, 1 cup mozzarella, herbs, garlic powder, onion powder, pepper, salt, and lemon zest. The mix should be thick and creamy.

  5. Roll: Place 1 roasted slice on a board. Add 1–2 tbsp filling near the wide end. Roll toward the narrow end. Set seam-side down in the sauced dish. Repeat with all slices (12–16 rolls).

  6. Top and bake: Spoon remaining sauce over the rolls. Sprinkle the last ½ cup mozzarella. Bake at 400°F (205°C) for 18–22 minutes until bubbling. Broil 1–3 minutes to brown. Rest 8–10 minutes. Garnish with basil and a light drizzle of olive oil.

Notes

  • If ricotta looks wet, mix in 1–2 tbsp extra parmesan.

  • Too much sauce can make the dish watery; keep it light on top.

  • Air fryer for slices: 400°F (200°C), 3–4 minutes per side, in batches.

  • Add-ins: chopped spinach (squeezed dry), sautéed mushrooms, or a spoon of pesto mixed into the filling.

  • Make ahead: assemble, cover, and chill up to 24 hours; bake 5 minutes longer.

  • Freezer: assemble but don’t bake. Wrap well and freeze up to 2 months. Bake from frozen at 375°F (190°C) 45–55 minutes covered, then uncover 10 minutes. Add topping cheese in the last 15 minutes.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-eggplant-rollatini-with-ricotta/