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keto low carb eggplant aubergine rollatini
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4.50 from 2 votes

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
Total Time 1 hour
Servings 4 people

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.