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Delicious and Healthy Eggplant Rollatini: A Low Carb Twist on an Italian Classic
- Debbie
- Jan 23
- 2 min read
Get ready for an Italian classic with a low-carb twist! Tender eggplant slices, filled with a creamy, cheesy mixture, rolled, and baked to perfection in a rich tomato sauce. No breading, no frying—just pure, wholesome flavors. Perfect for family dinners or when you're craving something comforting yet healthy. Who says Italian food can't be low-carb? This dish proves otherwise! Traditional and naturally low-carb, eggplant rollatini is a delightful reminder that delicious Italian cuisine doesn't need pasta or breading. Buon appetito!
Delicious and Healthy Eggplant Rollatini Serves: 8
Ingredients: 2 large eggplants
1 cup whole-milk Belgioioso ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon fresh chopped parsley (or 1 tablespoon dried)
1 tablespoon fresh chopped basil (or 1 teaspoon dried)
2 1/2 cups tomato sauce (homemade or store bought)
3/4 cup mozzarella cheese, divided
1 to 2 tablespoon extra virgin olive oil
Directions:
1. Preheat your oven to 400°F.
2. Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let them sweat on paper towels for about 10 minutes. Pat dry.
3. Lightly oil a baking pan, lay out the eggplant slices, and bake for 5-10 minutes until softened. Let cool.
4. Mix the ricotta, 1/4 cup mozzarella, Parmesan cheese, egg, basil, parsley, salt, and pepper in a bowl to make the filling.
5. Spread a layer of tomato sauce in a baking dish. Place a spoonful of filling on each eggplant slice, roll each of them up, and arrange in the baking dish.
6. Top with remaining sauce, and sprinkle with 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
Enjoy this comforting, carb-conscious meal that's sure to be a hit!
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