Low-carb eggplant

The holidays are upon us and we all know what time it is; time for family and food.

I know I always enjoy this time of year because I love spending time with family in the kitchen., and the holidays are a great time to keep up with the low-carb recipes as, at this time, we all tend to over indulge.

It is great to have our holiday staples like turkey, stuffing, mashed potatoes and gravy, but I like to always add a little something extra that’s different on the table. Of course, a lot of people like to add some Italian dish like lasagna, which can be made low carb with using zucchini as noodles, but one of my favorites is eggplant rollatini. Think of it like a ravioli, but with eggplant.

This recipe is a nice change of pace, and it is quite delicious if I do say so myself. If you love lasagna like I do, you’re going to love this recipe. Not to mention, you also can prepare this ahead of time and store in the refrigerator until you are ready to bake.

The dish also reheats and freezes great, too. (You can freeze it either before or after baking). Note: If you do freeze it, it will take a little longer to bake, 30-45 minutes versus baking fresh about 15 minutes.

Thank you all for letting me pass on some of my favorite recipes, and I wish you many blessings for the upcoming holidays.

Eggplant Rollatini


1.5-2 lbs eggplant (usually the largest one I can find)

2 Tbsp olive oil

1/2 tsp sea salt

1/4 tsp black pepper


10 oz. ricotta cheese

1/3 cup grated Parmesan cheese

3/4 cup shredded mozzarella

1 large egg

1 tsp Italian seasoning

1/8 tsp sea salt

1/8 tsp black pepper

If you like, you can add some fresh chopped spinach, about 1/2 cup, for extra nutrients


1 cup marinara sauce

1/2 cup shredded mozzarella cheese

Fresh basil for garnish (you can used dried if you like)

Preheat oven to 400 degrees F.

Slice eggplant lengthwise into long, thin sheets about 1/4 inch thick. (Using a mandoline makes this step a little easier.)

Choose 12 center slices

Arrange eggplant on a baking sheet in a single layer and brush with olive oil the sprinkle with salt and pepper

Roast in the oven for approximately 15 minutes until soft and dry

Pat the eggplant with paper towel to soak up any extra moisture. Let stand to cool.

In a medium bowl, stir together the filling ingredients

Spread 1/2 cup of your favorite marinara sauce over the bottom of 9x13 baking dish

Divide the filling evenly between all eggplant sheets, then roll up and place in baking dish.

Spread remaining marinara sauce and 1/2 cup mozzarella cheese (or more if you like a lot of cheese) over the top of eggplant.

Bake for 15 minutes until cheese is melted and filling is hot, then broil for 3 to 4 additional minutes until lightly browned on top.

Garnish with fresh basil if desired.

(Maureen Hilts is a home cook. She is not certified in low-carb cooking. Her recipes are from her own collection and have been taste-tested by her family and friends. The information she shares is the result of her personal journey. Contact Maureen at lowcarbmtngirl@yahoo.com, or follow her on Facebook at lowcarbmountaingirl.)

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