Keto Eggplant Rollatini [Vegetarian Involtini]

Eggplant rollatini packs mixed ricotta cheese and spinach inside delicate baked eggplant slices. Topped with tomato marinara sauce and mozzarella, this hearty dish is a delicious slice of Italy. Get our easy low-carb vegetarian involtini recipe today.

keto low carb eggplant aubergine rollatini

Keto eggplant rollatini is a mouthwatering dish that can be served as a side dish or an appetizer. It’s a great low-carb meal that’s easy to adapt for vegetarian diets, while also simple and cheap to make.

Looking for an easy low-carb weeknight dish? This vegetarian take on involtini is the perfect dish to satisfy your Italian cravings. Made with ricotta cheese and spinach wrapped in delicate slices of eggplant, it’s baked until tender and crisp. The involtini is topped with tomato sauce and mozzarella cheese for an extra punch of flavor.

It only takes about an hour from start to finish, and a lot of the hard work can be done ahead of time. It’s remained one of our favorite keto-friendly ways to enjoy eggplant, and it’s easy to see why. Let’s get into it.

baked keto eggplant aubergine rollatini in casserole dish

What is rollatini?

Rollatini is an Italian dish (where it’s more commonly known as involtini) normally made of rolled-up eggplant slices with a cheese and spinach filling. The rolls are often dusted with wheat flour or breadcrumbs, before then topped with more cheese and marinara sauce and then oven-baked.

It’s a versatile dish that can be cooked with a meat filling and can serve as a main meal just as well as an appetizer or side. Each roll is bite-sized and can be enjoyed as tasty party finger food. It’s also an easy dish to make keto-friendly, simply by swapping the wheat flour coating with almond flour.

aubergine rollatini appetizer served on plate

Eggplant parmesan vs. rollatini

It’s no surprise that rollatini and parmesan are often confused given their Italian origins and with eggplant sitting front and center in most traditional recipes. That’s about where the similarity ends, however.

Eggplant parmesan is typically made by stacking pan-fried and breaded eggplant slices with tomato marinara sauce, cheese, and sometimes meat. See our keto eggplant parmesan recipe to see it in action.

Rollatini, on the other hand, is usually made into bite-sized rolls of eggplant stuffed with a blend of cheese and spinach. They’re baked too but are usually enjoyed as an appetizer or side dish.

Ingredients

There are a few essential ingredients that you need for rollatini, with the most obvious being eggplant. Ensure that the aubergine you are using is fresh and not soggy. You want it to be easy to slice and roll.

Though there are many ways to determine whether or not an eggplant is fresh, the best indication is a vibrant green stem and rich color on the vegetable. You can also do a ‘bounce test’ by pressing into the vegetable. If it’s fresh, your finger should create a dent and bounce right back. The skin should still be intact, glossy, and smooth. Bruises aren’t a good sign.

For the coating, you will need parmesan cheese and herbs such as oregano and dried basil. You will also need eggs to help the coating stick better to the rolls. The herbs will enhance the flavor while also turning it crispy when it cooks.

Coating

For the coating, you will need parmesan cheese and herbs such as oregano and dried basil. You will also need eggs to help the coating stick better to the rolls. The herbs will enhance the flavor while also turning it crispy when it cooks. 

Filling

For the filling, we’ll use a blend of ricotta cheese, mozzarella, and parmesan. You can swap in cottage cheese if you’d prefer, but I love using my homemade ricotta for this dish.

Ensure your spinach is dry after washing it. Excess water can cause problems as the cheese filling starts to melt. 

Topping

You will need to add some toppings to add a little bit of extra flavor and kick. For the topping, you will need marinara sauce and more mozzarella cheese. 

Quick tips

  • Sprinkle salt on the eggplant slices and leave to rest for half an hour before making this recipe. The salt will draw out some of the moisture and, with it, a lot of the bitterness that you find in the vegetable.
  • For a nut-free dish, use parmesan instead of almond flour.
keto low carb eggplant aubergine rollatini
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Keto Eggplant Rollatini

Eggplant rollatini packs mixed ricotta cheese and spinach inside delicate baked eggplant slices. Topped with tomato marinara sauce and mozzarella, this hearty dish is a delicious slice of Italy.
Course Main Course
Cuisine Keto, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 2 large eggplants
  • 3 tbsp kosher salt

Coating

  • 2 medium eggs
  • ½ cup almond flour
  • ½ cup parmesan cheese
  • 1 tsp dry oregano
  • 1 tsp dry basil

Filling

  • 1 cup spinach
  • ½ cup ricotta
  • ¼ cup shredded mozzarella
  • ¼ cup shredded parmesan
  • 1 medium egg
  • 2 cloves garlic minced
  • 1 tbsp fresh basil chopped
  • ½ tsp kosher salt
  • ½ tsp black pepper

Topping

  • 1 cup marinara sauce
  • ¾ cup mozzarella shredded

Instructions

  • Cut the ends of each eggplant and slice lengthways into thin strips. Sprinkle with kosher salt and leave to sit on a wire rack for 30 minutes. Rinse the strips and pat dry.
  • Beat 2 medium eggs in a small bowl. In a separate bowl, combine the remainder of the coating ingredients (flour, dried basil, parmesan, and oregano).
  • One by one, coat the eggplant strips in the egg mix followed by coating in the dry ingredients.
  • Heat up oil in a frying pan or skillet over medium heat. Cook the eggplant slices for a few minutes per side, until golden. Remove from heat and place slices on chopping board.
  • Preheat the oven to 400°F (205°C)
  • In a small bowl, add the filling ingredients and combine well. Spoon the filling mixture onto the eggplant strips and roll. Place each roll in casserole dish or deep baking dish.
  • Top rolls with marinara sauce and mozarella cheese. Bake for 30 minutes.