The Best Low Carb Eggplant Rollatini

Eggplant Rollatini

This baked Eggplant Rollatini with Spinach is my favorite way to enjoy eggplant all summer long! It’s decadent, low-carb, and plant-based comfort food at its best. It’s light with no breading and no frying. I love it and think it’s better than most eggplant recipes I order at restaurants, which are typically fried and loaded with calories. You may also like this Baked Eggplant Parmesan dish.

If you’re not a fan of eggplant, I know this rollatini recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfectly even slices) that it melts in your mouth once baked. Since eggplants aren’t all the exact same size, start checking it for doneness after it’s baked for 45 minutes.

What is the difference between eggplant parm and eggplant rollatini?

Eggplant parmesan typically consists of fried, breaded eggplant, topped with sauce and cheese before baking. Rollatini is similar except that the eggplant is rolled around a cheese filling before baking. My healthier version skips the breading and frying and it’s just as good!

Eggplant Rollatini Ingredients:

Here’s what is in my healthy eggplant rollatini.

Vegetables: Eggplant, frozen spinach Cheese: Part-skim ricotta cheese, pecorino romano, mozzarella cheese Sauce: Marinara sauce Other: Garlic, egg, salt, and pepper

Tips for evenly slicing eggplant for rollatini:

Should I bake Eggplant Rollatini before freezing?

You can freeze rollatini before or after baking it. If you freeze it uncooked, store the rollatini in an oven-safe dish, cover with foil, and freeze for up to three months. When ready to eat, thaw overnight in the fridge before baking. You can also freeze baked leftover rollatini in individual containers. You can either warm it in the oven or the microwave.

Variations:

Sub the homemade marinara sauce for jarred to save time. Swap frozen spinach for frozen kale. You can also steam or sauté fresh spinach and squeeze out the liquid. If you don’t have ricotta, switch it out with cottage cheese. Add mushrooms for an extra vegetable. For extra protein, add lean ground turkey or Italian turkey sausage to the filling. If you don’t want to roll and stuff the eggplant, you could lay the slices flat and layer them with the cheese mixture for a low-carb lasagna.