Eggplant rollatini is a dainty baked eggplant slice filled with ricotta cheese and spinach. This substantial meal is a delightful taste of Italy, topped with tomato marinara sauce and mozzarella. Get our low-carb vegetarian involtini recipe right now.

Keto eggplant rollatini is a delicious recipe that can be served as a side dish or as an appetizer. It’s a terrific low-carb dish that’s easy to adjust for vegetarian diets, as well as simple and inexpensive to prepare.

Looking for a quick low-carb evening meal? This vegetarian version of involtini will fulfill your Italian desires. It’s roasted till soft and crisp with ricotta cheese and spinach wrapped in tiny slices of eggplant. For added taste, the involtini is covered with tomato sauce and mozzarella cheese.

From start to end, it only takes about an hour, and most of the heavy work can be done ahead of time. It’s one of our favorite keto-friendly eggplant recipes, and it’s simple to understand why. Let’s get started.

What is rollatini?

Rollatini is an Italian dish (also known as involtini) that consists of rolled-up eggplant slices with a cheese and spinach filling. The buns are often sprinkled with wheat flour or breadcrumbs before being covered with more cheese and marinara sauce and cooked in the oven.

It’s a flexible dish that may be made with a beef filling and served as a main course, appetizer, or side dish. Each roll is bite-sized and perfect for party finger food. It’s also simple to make keto-friendly by replacing the wheat flour coating with almond flour.

Eggplant parmesan vs. rollatini

Given their Italian roots and the prominence of eggplant in most traditional recipes, it’s no wonder that rollatini and parmesan are often misunderstood. However, that is about where the similarities stop.

Typically, eggplant parmesan is created by stacking pan-fried and breaded eggplant slices with tomato marinara sauce, cheese, and sometimes meat. To see it in action, try our keto eggplant parmesan dish.

Rollatini, on the other hand, are bite-sized rolls of eggplant packed with a cheese and spinach mixture. They are also cooked, but are often served as an appetizer or side dish.

Ingredients

There are a few basic components for rollatini, the most prominent of which being eggplant. Make sure the aubergine you use is fresh and not mushy. It should be simple to slice and roll.

Though there are several methods to tell whether an eggplant is fresh, the clearest indicator is a brilliant green stem and a rich color on the vegetable. You may also do a bounce test by pushing your finger into the veggie. If it’s new, your finger should make a dent and bounce back. The skin should be intact, shiny, and smooth. Bruises are a bad omen.

You’ll need parmesan cheese and herbs like oregano and dried basil for the coating. You’ll also need eggs to help the coating adhere to the rolls better. When it cooks, the herbs will improve the flavor while also making it crispy.

Coating

For the coating, you’ll need parmesan cheese plus herbs like oregano and dried basil. You’ll also need eggs to help the coating adhere to the rolls. The herbs will improve the taste while also making it crispy as it cooks.

Filling

For the filling, we’ll use a combination of ricotta, mozzarella, and parmesan. You may use cottage cheese instead of ricotta if you choose, but I prefer my own ricotta for this recipe.

After washing your spinach, make sure it is completely dry. Excess water might create issues when the cheese filling melts.

Topping

To give a little additional flavor and spice, you’ll need to add some toppings. You’ll need marinara sauce and extra mozzarella cheese for the topping.

Quick tips

• Before beginning this dish, sprinkle salt on the eggplant slices and let them for 30 minutes. The salt will pull out part of the moisture as well as a lot of the bitterness in the vegetable.
• Use parmesan instead of almond flour for a nut-free meal.