Keto Eggplant Rollatini with Ricotta Recipe
Keto Eggplant Rollatini with Ricotta. Soft roasted eggplant slices, creamy ricotta filling, light tomato sauce, and melted mozzarella. Simple steps, low carb, weeknight ready.
- Prep Time: 25 minutes active prep (plus 20–30 minutes salting time)
- Cook Time: 35–45 minutes
- Total Time: 1 hour 5 minutes (prep + cook)
- Yield: 6 servings (about 12–16 rolls) 1x
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Italian-American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 large eggplants, sliced lengthwise ¼ inch thick
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1–2 tsp fine sea salt (for salting slices)
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2–3 tbsp olive oil, plus more for finishing
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Black pepper
Sauce
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2 cups low-carb marinara or crushed tomatoes (no sugar added)
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tsp dried oregano or Italian seasoning
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Pinch red pepper flakes (optional)
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Salt to taste
Ricotta filling
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1 ½ cups whole-milk ricotta
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1 large egg
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¾ cup grated parmesan (or pecorino)
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1 ½ cups shredded low-moisture mozzarella, divided (1 cup in filling, ½ cup on top)
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2 tbsp chopped basil or parsley, plus extra for garnish
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¼ tsp garlic powder
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¼ tsp onion powder
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¼ tsp black pepper
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¼ tsp fine sea salt
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Zest of ½ lemon (optional)
Instructions
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Salt eggplant: Lay slices on trays. Lightly salt both sides. Rest 20–30 minutes. Blot very dry.
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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.
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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.
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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.
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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).
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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
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If ricotta looks wet, mix in 1–2 tbsp extra parmesan.
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Too much sauce can make the dish watery; keep it light on top.
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Air fryer for slices: 400°F (200°C), 3–4 minutes per side, in batches.
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Add-ins: chopped spinach (squeezed dry), sautéed mushrooms, or a spoon of pesto mixed into the filling.
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Make ahead: assemble, cover, and chill up to 24 hours; bake 5 minutes longer.
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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
- Serving Size: 1 serving
- Calories: 320 Sugar ≈ 5 g Sodium ≈ 520 mg Fat ≈ 22 g Saturated Fat ≈ 10 g Unsaturated Fat ≈ 10 g Trans Fat 0 g Carbohydrates ≈ 10 g Fiber ≈ 3 g Protein ≈ 18 g Cholesterol ≈ 70 mg