Eggplant Rollatini
Thin slices of roasted eggplant rolled around a creamy spinach, ricotta and goat cheese filling, baked in garlicky tomato sauce under melted mozzarella and parmesan.
Nutrition per serving
about 3 rolls with sauce- Net carbs
- 9.8g
- Calories
- 379kcal
- Protein
- 19g
- Fat
- 28g
- Total carbs
- 17 g
- Fiber
- 6.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With Italian sausage: Browned Italian sausage simmered into the tomato sauce makes the rollatini hearty enough for meat lovers.
- Brown the sausage in the saucepan, breaking it into small crumbles, until no pink remains (160°F/71°C). Spoon off the fat, then add the garlic and make the sauce in the same pan.
Zucchini rollatini: Long zucchini ribbons roll up around the filling for a lighter, lower-carb version that cooks a little faster.
- Salt and blot the zucchini ribbons, brush them with oil and roast just 5–6 minutes, until pliable. Overlap two ribbons for each roll if they are narrow, then fill and bake as written.
- Eggplant
- Quick tomato sauce
- Spinach-ricotta filling
- Eggplant
- Quick tomato sauce
- Spinach-ricotta filling
- Also add
- Eggplant
- Quick tomato sauce
- Spinach-ricotta filling
Estimated cost $12.70 for 4 servings ($3.18 each) · how we estimate
Instructions
-
Sprinkle the eggplant slices on both sides with the salt and lay them on paper towels for 20 minutes. Blot them very dry.
-
Heat the oven to 425°F (220°C). Brush the slices on both sides with 2 tablespoons oil and arrange on parchment-lined sheet pans. Roast 12–15 minutes, flipping halfway, until soft, pliable and lightly golden. Let cool 5 minutes, then lower the oven to 375°F (190°C).
-
Meanwhile, make the sauce: warm 1 tablespoon oil in a saucepan over medium heat, add the sliced garlic and cook 1 minute without browning. Add the tomatoes, oregano, pepper flakes and salt and simmer 15 minutes, until thickened.
-
Wilt the spinach in a covered bowl in the microwave for 1–2 minutes (or in a dry skillet), let it cool, then squeeze it very dry and chop. Mix the ricotta, goat cheese, egg, ½ cup mozzarella, ¼ cup parmesan, the spinach, basil, nutmeg and pepper.
-
Spread two-thirds of the sauce in an 8 × 8-inch (20 × 20 cm) baking dish. Spoon about 2 tablespoons of filling onto the wide end of each eggplant slice, roll it up and set it seam-side down in the sauce. Spoon the remaining sauce over and top with the rest of the mozzarella and parmesan.
-
Bake 25–30 minutes, until bubbling and golden and the filling is hot and set in the center (160°F/71°C). Rest 10 minutes before serving.
Tips for success
-
Slices about ¼ inch (6 mm) thick roll without cracking. Thicker slices are hard to roll; very thin ones tear. - Roasting the slices instead of frying them, as many restaurants do, saves a lot of oil and keeps the rolls from turning greasy.
- Short on time? Use 1½ cups of no-sugar marinara instead of the quick sauce; a typical jar adds about 2 g net carbs per serving.
Nice to have, not needed
- A mandoline gives even ¼-inch slices that roll without cracking — a long, sharp knife works with care.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Reheat covered at 350°F (175°C) for 20–25 minutes, or microwave about 2 minutes.
Prep tip: Assemble the dish a day ahead, cover and refrigerate, then bake straight from the fridge, adding about 10 minutes.
Refrigerate up to 4 days or freeze up to 2 months. Reheat covered at 350°F (175°C).
Variations
2 variations, each with its own ingredients and macrosWith Italian sausage
ProteinBrowned Italian sausage simmered into the tomato sauce makes the rollatini hearty enough for meat lovers.
- + ½ lb Italian sausage
12 g net · 544 kcal · 27 g protein · 41 g fat · ≈$3.75 per serving (+1.7 g net carbs vs the original)
Zucchini rollatini
SwapLong zucchini ribbons roll up around the filling for a lighter, lower-carb version that cooks a little faster.
- eggplant → zucchini
9.3 g net · 373 kcal · 20 g protein · 28 g fat · ≈$3.36 per serving (−0.5 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
