Eggplant Rollatini
Eggplant Rollatini is an elegant and delicious keto-friendly dinner option, featuring thinly sliced eggplant rolled with a ricotta and spinach filling, topped with marinara sauce and melted cheese.
Ingredients for 2 servings
- Eggplant
- Ricotta cheese
- 1.5 cup Spinach (Cooked and squeezed dry)
- Mozzarella (Shredded)
- Marinara sauce
- 3 tbsp Parmesan cheese (Grated)
- 0.5 tbsp Olive oil (For brushing)
- Salt & pepper to taste
- 1 tsp Nutmeg (A pinch)
Nutrition
- Protein: 26% (85g / 3oz)
- Fat: 50% (72g / 2.5oz)
- Net carbs: 24% (78g / 2.8oz)
- KCal: 1400
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Eggplant: Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill or broil each side for 2-3 minutes until tender and slightly browned.
Mix Filling: In a bowl, mix ricotta, cooked spinach, Parmesan, nutmeg, salt, and pepper.
Assemble Rollatini: Lay out two strips of eggplant. Place a spoonful of the ricotta mixture at one end and roll up tightly.
Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the eggplant rollatini seam side down in the dish.
Top and Bake: Top with more marinara sauce and shredded mozzarella. Bake for 20 minutes, or until the cheese is bubbly and golden.
Serve: Serve hot, garnished with fresh basil if desired.