Delicious and Healthy Eggplant Rollatini: A Low Carb Twist on an Italian Classic

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!

Baked eggplant rolls with cheese in tomato sauce in a white dish. Garnished with herbs. Green patterned cloth in the background. — Eggplant Rollatini

Sliced eggplant on a wooden board with herbs. Three metal bowls in the background containing cheese and cream. A kitchen prep scene. — Prep: Thinly Slice Eggplant

Eggplant rolls filled with creamy filling on a white wooden board. Green leaves in the background add a fresh touch. — Prep: Fill Eggplant Slices with Ricotta Filling, And Roll

Eggplant rolls with cheese on a wooden board beside a pot of red sauce. Great Jones serving dish and sprigs of parsley nearby. Cozy kitchen. — Prep: 9-inch Baking Dish

Baked eggplant rolls in tomato sauce, topped with grated cheese and herbs, in a white dish. Striped cloth and serving utensils in the background. — Prep: Fill Baking Dish with Eggplant, Top with Sauce & Grated Cheese

Two dishes of baked eggplant parmesan with cheese and herbs. green floral cloth, spoon, and parsley in the background. — Eggplant Rollatini

Baked eggplant with melted cheese and tomato sauce in a white dish. Garnished with parsley. Background shows a green cloth with white flowers.

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!

2 Comments

DENDAM PRIBADI

Mar 25

BOKEP INDO

Ethical Hacking Training Institute

Feb 25

The CEH Master Course in Pune is an advanced ethical hacking training program designed for cybersecurity professionals who want to master penetration testing, vulnerability assessment, and cyber defense strategies. This course goes beyond theoretical knowledge, offering hands-on labs, real-world attack simulations, and expert mentorship.