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Keto Eggplant Rollatini

This keto eggplant rollatini is slices of coated eggplant stuffed with a cheesy ricotta filling and baked in a sugar free marinara sauce with mozzarella.
Prep Time20 mins
Cook Time50 mins
Salting eggplant time30 mins
Course: Main Course
Cuisine: Vegetarian
Keyword: eggplant recipes
Servings: 4 servings
Calories: 212kcal


  • 2 medium eggplants
  • 3 tablespoons salt


  • ½ cup almond flour
  • ½ cup parmesan, shredded vegetarian
  • 1 teaspoon oregano
  • 1 teaspoon basil dried
  • 2 medium eggs beaten


  • 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



Prepare the Eggplants

  • Slice the ends off the eggplants, then cut lengthways in ¼ inch slices.
  • Place them in a colander or on a plate and sprinkle salt over them to remove any bitterness. Let them sit for 30 minutes.
  • Rinse and dry the eggplants and set aside.


  • Place the beaten eggs in one shallow dish.
  • In another shallow dish, mix the almond flour, parmesan, oregano and basil.
  • Dip the eggplant slices into the egg, then dip into the dry ingredients ensuring that there are coated well.

Cook the Eggplant Slices

  • The eggplant slices can be shallowed fried, baked or air fried.  
  • Air fryer – Lightly spray the air fryer basked with oil and place the eggplants in a single layer in the basket. Gently spray the slices with oil. Cook for 5-7 minutes at 200C/400F degrees. Cook in batches.
  • Shallow Fried – Heat 3-4 tablespoons of olive oil in a large frying pan on a medium heat and cook for 3-5 minutes each side until golden.
  • Bake – Place the eggplant slices on a baking tray and bake for 10 minutes at 200C/400F degrees.

Make the Filling

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


  • Preheat the oven to 200C/400F degrees
  • Spread the filling mixture over the eggplant slices and roll up.
  • Spoon ¼ cup of the marinara sauce over the base of a large baking dish.
  • Place the rolled up eggplants on the sauce.
  • Spoon the remaining marinara sauce over the eggplant and sprinkle with the mozzarella.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 minutes.
  • Serve with torn fresh basil .



Makes 8-10 eggplant rolls, depending upon the size of the eggplant used.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 212kcal | Carbohydrates: 10g | Protein: 13g | Fat: 15g | Fiber: 5g