Growing up, one of my favourite dishes that my mom made was eggplant rollatini, eggplant slices stuffed with ricotta cheese and baked in tomato sauce with cheese. It was delightful. In this keto-friendly version I’ve eliminated the tomato sauce, added extra cheese, basil and lemon zest so that every bite is mouthwatering. Simple, cheesy and delicious, keep this recipe on file for no-fuss, satisfying dinners. To change it up, swap the eggplant out for zucchini.
Overview
- Cheesy, Basil Ricotta Stuffed Eggplant
- Serves 4
- Level 3
- Active time: 40 minutes
- Inactive time: 35 minutes
- Total time: 1 hour, 15 minutes
Ingredients Required (8)
- 3 medium eggplants
- sea salt and black pepper
- extra virgin olive oil
- 3 large pastured eggs
- zest from 2 lemons
- 500g whole milk ricotta cheese
- 2 handfuls basil leaves, thinly sliced plus extra for serving
- 340g organic full-fat mozzarella cheese, grated
Step by Step Directions
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Trim ends of eggplants and slice lengthwise, into 1/4-inch thick slices; approx. 20 slices. Divide slices between baking sheets; sprinkle with salt, pepper and olive oil. Place in oven to bake for 10-15 minutes or until soft. Remove from oven; set aside.
In medium bowl, combine eggs, lemon zest, ricotta, basil, 1 1/2 teaspoons salt and 12 cracks black pepper. Mix.
Set out a 3-quart casserole dish. Spoon 1 Tablespoon of egg/cheese filling onto bottom edge of each eggplant slice. Roll eggplant slice over filling until each slice is fully rolled up with filling tucked inside.
Line eggplant rollups in baking dish, tightly packing them in. Spoon any leftover filling on top. Drizzle with olive oil and sprinkle mozzarella on top. Place in oven to bake for 25-30 minutes or until filling is cooked and most liquid has evaporated. Turn oven to broil and cook for 2-3 minutes until cheese is golden and crispy on top.
Nutritional Information
Number of servings: 4 (583.64 g per serving)
Nutrients per serving
- Protein 42.3 g
- Calories 682.38 kcal
- Carbohydrates 25.79 g
- Fat 46.05 g
- Net carbs 17.94 g