Keto Mediterranean Eggplant Rollatini with Ricotta‑Spinach Filling
"Imagine the aroma of a Mediterranean kitchen filling your home—sweet basil, garlic, and a hint of roasted eggplant. This Keto Mediterranean Eggplant Rollatini brings that experience to your dinner table while keeping carbs low and flavor high. Thin, tender slices of eggplant become elegant “noodles” that cradle a luxurious ricotta‑spinach mixture, then are baked under a rich, sugar‑free marinara and a golden blanket of mozzarella. The result is a comforting, low‑carb casserole that feels indulgent without breaking ketosis. Perfect for busy weeknights, the rollatini can be assembled in just 20 minutes, and the oven does the rest. For extra zing, sprinkle fresh oregano or a drizzle of extra‑virgin olive oil just before serving. Pair with a crisp green salad for a complete Mediterranean feast that satisfies cravings and supports your keto lifestyle."
Ingredients
Instructions
Preheat the oven to 375°F (190°C). Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Arrange the eggplant slices on a baking sheet and roast for 10 minutes, flipping halfway, until pliable but not browned.
In a bowl, combine ricotta, chopped spinach, Parmesan, half of the mozzarella, garlic, oregano, basil, salt, and pepper. Mix until smooth.
Place a tablespoon of the ricotta‑spinach mixture at the wide end of each eggplant slice and roll tightly. Secure with a toothpick if needed.
Spread a thin layer of marinara sauce on the bottom of a 9x13‑inch baking dish.
Arrange the rolled eggplant tightly in the dish, seam side down. Spoon remaining marinara over the rolls.
Top with the remaining mozzarella cheese.
Bake for 25‑30 minutes, until the cheese is bubbly and golden.
Remove toothpicks, let rest 5 minutes, then serve hot.
Gather Ingredients
Step by Step
Preheat the oven to 375°F (190°C). Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Arrange the eggplant slices on a baking sheet and roast for 10 minutes, flipping halfway, until pliable but not browned.
In a bowl, combine ricotta, chopped spinach, Parmesan, half of the mozzarella, garlic, oregano, basil, salt, and pepper. Mix until smooth.
Place a tablespoon of the ricotta‑spinach mixture at the wide end of each eggplant slice and roll tightly. Secure with a toothpick if needed.
Spread a thin layer of marinara sauce on the bottom of a 9x13‑inch baking dish.
Arrange the rolled eggplant tightly in the dish, seam side down. Spoon remaining marinara over the rolls.
Top with the remaining mozzarella cheese.
Bake for 25‑30 minutes, until the cheese is bubbly and golden.
Remove toothpicks, let rest 5 minutes, then serve hot.