EGGPLANT ROLLATINI

Keto Vegetarian Recipes

Slices of cooked eggplant covered in almond flour & cheese are stuffed with a cheesy ricotta filling. Then baked in a sugar free marinara sauce with mozzarella.

Recipe Tips

The eggplant slices can be cooked without the almond flour and parmesan coating if you wanted to keep the dish nut free. Or simply used parmesan..

2 medium eggplants 3 tablespoons salt Coating ½ cup almond flour ½ cup parmesan, shredded vegetarian 1 teaspoon oregano 1 teaspoon basil dried 2 medium eggs beaten Filling 1 cup spinach defrosted ½ cup ricotta ¼ cup mozzarella shredded ¼ cup parmesan, shredded vegetarian 1 medium egg 2 cloves garlic minced 1 tablespoon basil fresh & chopped ½ teaspoon salt ½ teaspoon black pepper Topping 1 cup marinara sauce ¾ cup mozzarella shredded

INGREDIENTS

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Eggplant Rollatini

Yield

4 servings

Type

Vegetarian

Time

50 minutes

Level

Easy

1

Slice the ends off the eggplants, then cut lengthways in ¼ inch slices.

Slice Eggplant

2

One bowl with beaten egg, another bowl with the coating mixture

Dipping Station

3

Dip eggplant slices in egg and then the coating.

Coat Eggplant

4

 Bake, air fry or shallow fry eggplant slices

Cook Eggplant

5

In a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper

Make the Filling

6

Spoon the filling over the eggplant slices.

Add filling

7

Rinse and dry your squash. Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half and lightly salt.

Roll up the Eggplant

8

Spoon marinara sauce in  a baking dish

Marinara Sauce

9

Place eggplant rolls on the  sauce and spoon more sauce on top

Rolls in dish

10

Scatter cheese on top

Cheesy top

 

Bake and ready to eat!

Bake!

More eggplant recipes

Eggplant Fries

Eggplant Burger

Stuffed Eggplant