Keto Eggplant Involtini

Another tasty Keto food made with eggplant that low-carb eaters and vegetarians can add to their diet is Keto eggplant Involtini. Eggplant slices are stuffed with ricotta cheese and herbs, topped with marinara sauce and mozzarella cheese, and then baked in the oven. Let’s find out the recipe!

Keto Eggplant Involtini

Recipe by Anna SmallingCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

260

kcal

Ingredients

• 400g eggplant, sliced

• 150g Ricotta cheese

• 50g Grana Padano

• 50g shredded mozzarella

• 1 egg

• Fresh basil

• Fresh parsley

• Red chili flakes

• Salt and pepper

• olive oil

• 250g HK’s Marinara Sauce

Directions

• Rub eggplant slices with salt. Leave for 30 minutes in a colander.
• In a bowl, add ricotta cheese, salt, pepper, red chilli flakes, grana padano cheese and egg. Stir to combine.
• Pat dry the eggplant slices and pan fry or roast in the oven till cooked.
• Place cheese mixture on one end of the eggplant slice and roll up.
• Layer the casserole with the marinara sauce, then stuffed eggplant slices, top with more marinara sauce and then the shredded mozzarella cheese.
• Bake for 15 minutes or till the cheese melts.

Notes

• Add some chopped bacon or shredded chicken to the filling mixture of the eggplant rolls if you like.

Keto Eggplant Involtini – Tips & Notes

Quick & Easy:
This recipe takes about 10 minutes to prep and 20 minutes to bake, making it a fast and flavorful keto-friendly meal.

Tips for Best Results:

• Eggplant Prep: Salting the eggplant slices and letting them sit for 30 minutes helps draw out excess moisture, preventing soggy rolls. Patting them dry ensures they crisp slightly when pan-fried or roasted.
• Cheese Filling: Mixing ricotta, Grana Padano, egg, and seasonings creates a creamy, flavorful filling that holds together while baking.
• Rolling: Place the filling at one end of the eggplant slice and roll tightly to prevent the filling from spilling out.
• Layering: Arrange rolls evenly in the baking dish and cover with marinara sauce and mozzarella to ensure consistent melting and flavor distribution.

Serving Suggestions:

• Serve alongside a fresh green salad or roasted low-carb vegetables like zucchini or asparagus.
• Garnish with fresh basil or parsley for extra flavor and presentation.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven at 350°F (175°C) to maintain the structure and texture of the rolls.

Variations:

• Add cooked spinach, mushrooms, or ground meat to the ricotta filling for extra nutrients and protein.
• Swap mozzarella for provolone or fontina for a different flavor profile.
• Sprinkle extra Grana Padano or Parmesan on top before baking for a crispier cheesy crust.

Keto Eggplant Involtini is a delicious, low-carb alternative to traditional pasta dishes, combining creamy cheese, tender eggplant, and rich marinara sauce for a satisfying meal.