Description

These low-carb eggplant lasagna roll-ups offer the comfort of traditional lasagna without the noodles. Thin slices of roasted eggplant are filled with a creamy ricotta mixture, topped with marinara and mozzarella, and baked until bubbly for a gluten-free, keto-friendly dinner.

Ingredients

Scale

2 medium eggplants (about 900g total), sliced into ¼-inch rounds or ribbons
3 tablespoons olive oil
1 teaspoon kosher salt (for salting eggplant)
15 oz (425g) ricotta cheese, drained
2 cups (200g) low-moisture mozzarella cheese, shredded
½ cup (50g) parmesan cheese, freshly grated
1 large egg
1 tablespoon Italian seasoning
2 cloves garlic, minced
½ teaspoon salt (for filling)
¼ teaspoon black pepper (for filling)
24 oz (680g) marinara sauce (no added sugar)
1 cup (100g) extra mozzarella cheese, shredded (for topping)
Fresh basil, chopped (optional, for garnish)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash eggplants and slice into rounds or ribbons. Lay slices on paper towels, sprinkle with 1 teaspoon kosher salt, and let sit for 15-20 minutes to draw out moisture.
Rinse eggplant slices under cold water and pat them very dry with paper towels.
Brush both sides of eggplant slices lightly with olive oil and arrange in a single layer on the prepared baking sheet.
Roast eggplant for 10 minutes, flip, and roast for another 10 minutes until tender and lightly browned. Remove and let cool slightly.
In a mixing bowl, combine drained ricotta, shredded mozzarella, grated parmesan, beaten egg, minced garlic, Italian seasoning, ½ teaspoon salt, and pepper. Mix until well combined.
Spread about ½ cup of marinara sauce on the bottom of a 9×13 inch baking dish.
Place a roasted eggplant slice flat on a counter. Spoon 2-3 tablespoons of ricotta mixture onto the center. Roll tightly from one end to the other and place seam-side down in the baking dish. Repeat with remaining slices.
Pour remaining marinara sauce over the rolls. Sprinkle with 1 cup extra mozzarella.
Cover the dish with foil (tented) and bake for 20 minutes.
Remove foil and bake for another 10 minutes until cheese is bubbly and golden brown.
Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

Salt and dry the eggplant thoroughly to prevent sogginess. Drain ricotta before mixing to ensure a thick filling. For a crispy top, broil for the last 1-2 minutes. These can be assembled up to 24 hours in advance and refrigerated before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 3-4 rolls per servin
Calories: 320
Sugar: 6
Sodium: 680
Fat: 22
Saturated Fat: 12
Carbohydrates: 12
Fiber: 4
Protein: 22

Keywords: low-carb, keto, eggplant lasagna, gluten-free, healthy dinner, easy recipe, vegetarian, meal prep