Keto Eggplant Involtini is a delightful Italian-inspired dish that replaces traditional pasta with thin slices of eggplant, making it a perfect fit for a low-carb ketogenic diet. Each roll is filled with a creamy ricotta and spinach mixture and topped with a luscious marinara sauce and melted cheese. This keto-friendly recipe offers all the flavors and textures you love in a comforting Italian dish without the guilt of excess carbs.
Recipe: Keto Eggplant Involtini
Ingredients:
For the Eggplant:
- 2 medium-sized eggplants, thinly sliced lengthwise
- Olive oil for brushing
- Salt and pepper to taste
Ricotta Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chopped spinach (fresh or frozen, thawed and drained)
- 1 large egg
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Assembly:
- 1 1/2 cups marinara sauce (look for one with no added sugar)
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions:
1. Prepare the Eggplant:
- Preheat your oven to 375°F (190°C).
- Brush the eggplant slices on both sides with olive oil and season with salt and pepper.
- Place the eggplant slices on a baking sheet in a single layer. Bake for about 15 minutes or until they become pliable and slightly golden. Remove from the oven and let them cool.
2. Make the Ricotta Filling:
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped spinach, egg, garlic powder, salt, and pepper. Mix until well combined.
3. Assemble the Involtini:
- Spread a spoonful of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Take each eggplant slice and place a spoonful of the ricotta filling at one end. Roll it up and place it seam-side down in the baking dish.
- Continue rolling the remaining eggplant slices and arranging them snugly in the dish.
- Top the eggplant rolls with the remaining marinara sauce and sprinkle the shredded mozzarella cheese on top.
4. Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and slightly golden.
5. Serve:
- Allow the Eggplant Involtini to cool for a few minutes before serving.
- Garnish with fresh basil leaves if desired.
Nutrition Facts
(12 Rolls):
- Calories: 140
- Total Fat: 9g
- Saturated Fat: 5g
- Sodium: 325mg
- Total Carbohydrates: 7g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 9g
