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Low Carb Eggplant Rollatini Recipe

Prep Time

20 minutes

Total Time

60 minutes

Yield

6
servings

Ingredients

  • (Rollatini Ingredients:)
  • 3 large eggplant
  • 1 cup marinara sauce (no sugar added)
  • 12 leafs spinach (large, washed very well and stemmed)
  • 1 recipe Tofu Ricotta (See recipe below)
  • (Tofu Ricotta:)
  • 1 pound extra firm tofu
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 pinch black pepper
  • ½ cup pesto
  • ¼ cup nutritional yeast

Nutrition Info Per Serving

Serving Size

1 serving

Carbohydrates

24
g

Protein

14
g

Fat

15
g

Calories

273

Sometimes you simply long for the classic taste of eggplant rollatini. Thankfully, with our easy low carb eggplant rollatini, you can enjoy the mouthwatering taste of eggplant rollatinis, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb eggplant rollatini with a few ingredients, you won’t go back.

Instructions

  1. Preheat oven to 350°F. Coat a baking sheet in olive oil and set aside.
  2. Cut the eggplant lengthwise into twelve slices about ½″ thick.
  3. Generously sprinkle salt on both sides of eggplant and rub it in. Set in a colander to drain for 30 minutes.
  4. Place eggplant slices on oiled baking sheet and bake for about 20-25 minutes until edges are golden brown and strips are flexible.
  5. While the eggplant is baking, make the tofu ricotta. In a large bowl, mash the tofu up with your hands, until it’s crumbly.
  6. Add the lemon juice, garlic, salt and pepper. Mush with hands again until it resembles ricotta cheese consistency.
  7. Add the pesto and stir with a fork. Add the nutritional yeast and mix all ingredients well.
  8. When the eggplant slices are done, let them cool enough that you can handle them, about 10 minutes.
  9. Pour ½ cup of sauce into a 9×13 inch casserole dish and spread to cover the bottom. With the narrower end pointed towards you, place a leaf of spinach on the lower third of the eggplant slice. Place 2 heaping tablespoons of tofu ricotta on the spinach and then roll up.
  10. Place the rolled eggplant slices, seam side down, in the baking pan. When everything is rolled, pour another ½ cup or so of sauce over the rollatini. Bake for about 20 minutes.
  11. To serve, sprinkle a little Parmesan on top of each rollatini and enjoy.