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Eggplant Rollatini Recipe
Creamy eggplant with a crispy coating surrounds a filling of rich whole milk ricotta. It's covered with tomatoes and cheese and baked to perfection.
Course
Low Carb Main, Main
Cuisine
Italian
Keyword
eggplant
Prep Time
35
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
rolls
Calories
183
kcal
Author
Katherine Peters
Ingredients
Eggplant
1
eggplant
sliced longwise in 8 1/4-inch thick slices
salt
Kosher
1
egg
beaten
1/2
cup
canned
diced tomatoes
1
tablespoon
olive oil
2
ounces
Mozzarella
shredded fresh
Breading
1/2
cup
almond flour
3/4
cup
Parmesan cheese
the kind in the green cylinder on the pasta aisle at the store
1/2
teaspoon
dried basil
1/2
teaspoon
dried oregano
1/4
teaspoon
garlic powder
1/4
teaspoon
parsley
Filling
1/2
cup
whole milk ricotta
2
tablespoons
grated parmesan
1
egg
1/4
teaspoon
garlic
Instructions
Place the eggplant in a colander and cover with kosher salt, mixing so that the salt covers all surfaces of the eggplant.
Let drain 30 minutes to an hour.
Preheat the oven to 425F.
Spray a baking sheet with nonstick spray.
Rinse the eggplant well.
Put the beaten egg in a small dish.
Blend the coating ingredients on a platter.
Dip one eggplant slice in the egg and let the excess drip off.
Place in the coating mixture and cover with coating.
Lay on the baking sheet and repeat with the remaining eggplant.
Bake for 30 minutes, or until the breading is golden and the eggplant is cooked through.
About 10 minutes before it finishes baking turn the eggplant slices over.
Filling
Mix all the ingredients in a bowl.
Taste and add salt to taste.
Assembly
Turn oven down to 350F.
Spray 1 1/2 quart casserole dish with cooking spray.
Place 1 1/2 tablespoons of the ricotta on the end of the eggplant.
Roll the eggplant over the ricotta and place seam side down in the casserole dish.
Repeat until all of the eggplant slices are filled.
If you have ricotta left just tuck it in around the rolls.
Mix the olive oil and the tomatoes.
Pour evenly over the eggplant mixture.
Cover with shredded cheese.
Bake for 20 to 30 minutes, or until the filling is warmed through and cheese is melted.
Nutrition
Calories:
183
kcal
|
Carbohydrates:
7
g
|
Protein:
10
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
61
mg
|
Sodium:
258
mg
|
Potassium:
187
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
275
IU
|
Vitamin C:
1.4
mg
|
Calcium:
222
mg
|
Iron:
0.9
mg