Healthy Low-Carb Eggplant Rollatini Stuffed With Ricotta

This healthy eggplant rollatini is a delicious low-carb alternative to traditional pasta dishes. Made with thinly sliced eggplant and filled with creamy ricotta cheese, it's a satisfying meal that doesn't compromise on flavor.

The recipe is simple and perfect for those looking for a nutritious option. You can customize the filling with herbs or add vegetables to enhance the taste.

Creating the Perfect Eggplant Rollatini

Eggplant rollatini is a delightful dish that brings the essence of Italian cuisine to your table. The star of this recipe is the eggplant, which serves as a low-carb alternative to traditional pasta.

When prepared correctly, the eggplant becomes tender and flavorful, providing a perfect vessel for the creamy ricotta filling. This dish is not only visually appealing but also a satisfying meal that caters to those seeking a healthier option without sacrificing taste.

Ingredients That Shine

The ingredients for eggplant rollatini are simple yet impactful. Fresh eggplants, ricotta cheese, and a blend of herbs create a harmonious filling.

Adding marinara sauce and mozzarella on top elevates the dish, providing a rich and comforting flavor profile. The use of fresh basil as a garnish not only enhances the presentation but also adds a burst of freshness that complements the other ingredients beautifully.

Preparation Steps to Follow

To begin, the eggplant must be sliced and roasted to achieve the perfect texture. Brushing the slices with olive oil and seasoning them with salt before roasting ensures they are flavorful and tender.

Next, the ricotta filling is prepared by mixing the cheese with spices and herbs. This step is crucial as it allows the flavors to meld together, resulting in a creamy and delicious filling that pairs perfectly with the eggplant.

Assembling the Rollatini

Once the eggplant slices are roasted and the filling is ready, it's time to assemble the rollatini. A thin layer of marinara sauce is spread in the baking dish, providing a flavorful base.

Each slice of eggplant is filled with the ricotta mixture, rolled up, and placed seam-side down in the dish. This method ensures that the filling stays intact while baking, allowing the flavors to blend beautifully.

Baking to Perfection

Baking the assembled rollatini is where the magic happens. Covering the dish with foil initially helps to steam the eggplant, making it even more tender.

After a period of baking, removing the foil allows the cheese to melt and become bubbly, creating a golden crust that is irresistible. The aroma that fills the kitchen during this process is simply delightful.

Serving Suggestions for an Inviting Experience

To serve, let the rollatini cool slightly before garnishing with fresh basil. This not only adds a pop of color but also enhances the overall flavor.

Pairing the dish with a side salad and a glass of red wine creates an inviting dining experience reminiscent of a cozy Italian restaurant. The combination of flavors and textures makes this eggplant rollatini a memorable meal for any occasion.

Low-Carb Eggplant Rollatini Recipe

This eggplant rollatini features roasted eggplant slices rolled around a flavorful ricotta filling, topped with marinara sauce and mozzarella cheese. The dish takes about 50 minutes to prepare and serves 4 people.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 egg, beaten
• 2 tablespoons fresh basil, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for brushing

Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt. Roast for 20-25 minutes until tender.
2. Make the Filling: In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, basil, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Assemble the Rollatini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a slice of roasted eggplant, place a spoonful of the ricotta mixture on one end, and roll it up. Place seam-side down in the baking dish. Repeat with remaining slices.
4. Top with Sauce and Cheese: Once all rollatini are assembled, pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
6. Serve: Let cool for a few minutes before serving. Garnish with additional basil if desired.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

• Servings: 4 rollatini
• Calories: 280kcal
• Fat: 18g
• Protein: 20g
• Carbohydrates: 10g

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