Sat. Jul 13th, 2024
Keto Eggplant Involtini

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


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)


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

By admin

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