Eggplant Rollatini with Ricotta and Spinach is a delectable Italian-inspired dish that keto diet followers should definitely try.  This low-carb and high-fat meal offers a burst of flavors and textures that will satisfy both taste buds and dietary goals.

The dish consists of thinly sliced eggplant filled with a creamy mixture of ricotta cheese and sautéed spinach, rolled up and baked to perfection.

Nutritionally, this dish is a winner for keto enthusiasts. Eggplant provides essential vitamins and minerals, while ricotta cheese offers a good amount of protein and healthy fats.

Spinach is rich in nutrients like iron and antioxidants, making this dish a powerhouse of goodness.

Pair this Eggplant Rollatini with a fresh green salad drizzled with olive oil or a side of roasted vegetables for a complete and balanced keto-friendly meal.

The preparation is straightforward and can be made ahead of time, making it perfect for busy schedules.

Cooking time typically takes around 30-40 minutes, depending on your oven and thickness of the eggplant slices. Leftovers can be refrigerated and enjoyed for up to 3 days, and this dish also freezes well for longer storage.

Among the fans of Eggplant Rollatini with Ricotta and Spinach are renowned keto followers like Halle Berry and Kourtney Kardashian, who have praised its deliciousness and adherence to their low-carb lifestyle.

Ingredients:

• 1 large eggplant, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet lined with parchment paper. Lightly salt the slices and let them sit for about 10 minutes.   (This helps remove excess moisture from the eggplant.)
3. Pat the slices dry with paper towels.
4. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and black pepper.
5. Mix well to create the filling.
6. Take each eggplant slice and spread a generous spoonful of the ricotta-spinach filling onto one end.
7. Roll up the slice tightly and place it seam-side down in a baking dish.
8. Repeat the process with the remaining eggplant slices and filling until you’ve used them all.
9. Pour the marinara sauce over the eggplant rolls, making sure they are well-coated.
10. Sprinkle shredded mozzarella cheese on top of the rolls, covering them evenly.
11. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes.
12. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and lightly golden.
13. Once done, remove the dish from the oven and let it cool slightly before serving.

Enjoy your delicious Eggplant Rollatini with Ricotta and Spinach as a satisfying keto-friendly meal!

Serve it with a side salad or roasted vegetables for a complete and nutritious dinner.