This low carb eggplant rollatini recipe is full of your favorite Italian textures and flavors but without the heavy carbs. Eggplant is sliced thinly, dipped in egg and a low-carb coating mixture that has been seasoned with Italian herbs, then it’s baked until golden, filled with a creamy ricotta, covered in tomatoes and Mozzarella cheese and baked again. The result is a gooey, creamy, crunchy bite of Italian flavor without the carbs. And it’s wonderful.
I love Italian food. The rumor is that I am part Italian (I am adopted) and that the person who fathered me was the son of people who owned an Italian restaurant in Chicago in the 1950s. According to the story that I have, my birth mom was a runaway, got a job in a restaurant, and hooked up with the son. When the Italian mama found out she paid my birth mom to hit the road. So, in my imagination I am related to wealthy restauranteurs who dabbled in the mafia… because… Chicago.
It does explain my love for Italian food and weaponry of all kinds, though, doesn’t it?
I hate that all of the Italian food that I love so much is so high in carbs. A plate of ravioli will make me gain 5 pounds in water weight in a 24 hour period — and I am talking about a normal plate size, not pounds of the stuff. Eggplant rollatini and eggplant parmesan (other favorites) are swathed in thick layers of carby breading. Garlic bread, spaghetti — the list goes on and on.
I saw some gorgeous eggplant in the store and it occurred to me that I might be able to create a lower carb version of my favorite eggplant dish. I love a good, crunchy eggplant rollatini recipe with the eggplant rolled around creamy ricotta then baked under a blanket of tomato and Mozzarella. The bite is total perfection – gooey cheese, tangy tomato, crunchy breading, and creamy ricotta – and I have been craving it bad.
Well, I did it. I really did. I made eight, low-carb eggplant rollatini rolls and because noone else likes eggplant I get to eat them all myself. :::queue evil laughter::::
A lot of people tell me they don’t like eggplant and then love it when I make it. I think there are two rules that you have to follow in order to get the perfect texture and flavor.
- Cover the sliced or diced eggplant with salt and let drain in a colander for 1 hour. Rinse well to get all of the salt off.
- Bake it long enough. Eggplant, when properly baked, has the texture of a firm custard — rich, smooth, and creamy.
In this recipe you’ll be cutting the eggplant longwise into thin slices — but not too thin. You’ll get about eight 1/4-inch thick slices from an eggplant. No need to peel it! The skin helps keep the rollatini shape.
- 1 eggplant sliced longwise in 8 1/4-inch thick slices
- Kosher salt
- 1 egg beaten
- 1/2 cup canned diced tomatoes
- 1 tablespoon olive oil
- 2 ounces shredded fresh Mozzarella
- 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
- 1/2 cup whole milk ricotta
- 2 tablespoons grated parmesan
- 1 egg
- 1/4 teaspoon garlic
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.
Mix all the ingredients in a bowl.
Taste and add salt to taste.
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.
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