eggplant rollups

Baked Eggplant Rollatini

Eggplant Rollatini is a delicious low carb recipe. It is super easy to make and has been popularized by the likes of Bobby Flay. These tasty eggplant rollatini rolls are sure to become a family favorite!

Eggplant is super healthy for you too! You can also make these as zucchini roll ups instead of using eggplant. They can be made vegetarian if you omit the prosciutto, but not vegan  (unless you sub a vegan cheese) and could also likely be considered keto. You can bake them as the recipe calls for or grill them!

Baked Eggplant Rollatini

Using Eggplant

Eggplant is a member of the nightshade family, which also includes potatoes, tomatoes and peppers. It is a fruit grown on a long, slender vine and has long, thin leaves. The eggplants we buy in the store are typically much larger than those that grow in the wild. They are picked when they are the size of a child’s hand or smaller and are often green. When they are ripe, eggplants turn a dark purple color.

Eggplants have a wonderful, mildly sweet flavor and are high in vitamins A and C, potassium, copper, fiber, iron, and B-complex vitamins. They also contain an unusual amino acid called “solanine.” Solanine is what gives eggplant its spongy texture. It also has some cancer fighting properties.

There are two main types of eggplant: slicing and stewing. Slicing eggplant is the kind you would use to make eggplant parmigiana or a caprese salad. It is perfect for grilling, frying, or baking. Stewing eggplant is best for making sauces and soups. Both kinds can be used in any way you would use a bell pepper.

Eggplant has a long history as a food that is both nourishing and delicious. It was one of the first foods to be cultivated by humans. In fact, it was one of the first crops grown in ancient Egypt. There are references to eggplants being grown in China as early as 2,000 BC. In the United States, the first written record of eggplant comes from the Mayflower ship logs. In those logs, it is mentioned that the crew grew eggplant on the ship to eat because they could not get any other kind of vegetable.

healthy eggplant

In Asia, eggplant is often cooked like a vegetable and served with noodles or rice. In India, it is a part of several curries. In Thailand, it is a main ingredient in pad Thai. In Africa, it is a main ingredient in a soup called “Moin moin.” In the Mediterranean countries, it is an important part of several stews and casseroles. The list goes on and on. You can use eggplant just about anywhere you would use a bell pepper. It is especially good as a meat substitute in place of zucchini or summer squash. It has a slightly sweet flavor and a firm texture.

Eggplant is an excellent source of fiber, which helps to keep your digestive tract clean and healthy. It also contains several vitamins and minerals like potassium, vitamin C, folate, iron, and copper. 

eggplant rollatini rolls

 

What to Serve with Eggplant Rollatini

Try Banana Blossom Salad for  a unique side dish.

A good Italian artichoke salad  also pairs well with the rolls.

Or try this Keto Antipatso Salad.

About the Eggplant Rollatini Recipe

The below recipe is easy to make and uses ricotta cheese, prosciutto, and a tangy tomato sauce. You can substitute cottage cheese for the ricotta and  bacon for the prosciutto in a pinch, but I recommend sticking to the original ingredients when possible.

For the sauce, while you can use a store-bought tomato sauce, I highly recommend making your own with San Marzano tomatoes. It is easy to do and the difference in taste is significant. Give this san marzano tomato sauce recipe a try and see for yourself!     

Eggplant rollatini

 

Baked Eggplant Rollatini

How to Bake Eggplant Rollatini

Yield: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Eggplant Rollatini is a great low carb dish with an Italian flare. Tasty and super healthy!

Ingredients

  • 2 whole eggplants, peeled and chopped longitudinally into ¼’’ slices
  • 1 lb fresh mozzarella, ½ cup shredded and the rest sliced
  • 2-3 cups tomato sauce
  • 1/2 lb prosciutto, sliced
  • 1 egg white
  • 2 cups fresh ricotta cheese
  • 3 tbsp Parmesan cheese, plus more as topping
  • Olive oil, for cooking

Instructions

  1. Warm up your oven to 400 degrees F.
  2. Heat a lashing of olive oil in a large skillet over moderate heat and arrange the eggplant slices on it, few at a time.
  3. Fry one side for a couple of minutes before flipping it over to cook the other side and set aside on a paper towel-lined plate to soak away any excess grease.
  4. To make the filling, toss the ricotta, parmesan and shredded mozzarella cheese together until well combined and fold it into the egg white.
  5. Whisk them further until they are mixed properly and season with a dash of salt and freshly ground black pepper.
  6. Spread most of the tomato sauce across the base of a deep-bottomed baking dish and set aside.
  7. To assemble, spread a couple of tbsp filling across each slice and top it up with a layer of prosciutto slice.
  8. Roll up the eggplant slice and place in the prepared dish with its seam side facing down.
  9. Make rest of the eggplant in a similar fashion and arrange them side by side in the same dish.
  10. Coat them with remaining tomato sauce and scatter more grated Parmesan cheese on top.
  11. Arrange the mozzarella slices on top and bake in the preheated oven for half an hour or until the cheese melts and begins to bubble.
  12. Serve hot.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Last Updated on December 11, 2023 by Carleen

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