Eggplant Ricotta Rolls

This very easy dish is gluten-free and vegetarian and is easy to prepare.  It looks impressive and tastes delicious.  The eggplant ricotta rolls can be served as individual appetisers or served as a main dish with a fresh garden salad.




Eggplant Ricotta Rolls. So tasty and healthy #lowcarbrecipes #ketorecipes #healthyeating #mediterraneandiet #healthyfood

♬ original sound – RitaVarelas HolisticNutrition


  • 375 grams tub fresh ricotta
  • 2 medium eggplants
  • 1 cup mozzarella
  • 1/4 cup parmesan cheese
  • 1/2 lemon juiced
  • 1 teaspoon garlic powder
  • 6 sprigs parsley, chopped
  • 700 gms tomato passata
  • salt and pepper


  1. Slice the ends off the eggplants, then cut approx 6 slices from the eggplant lenghtways.
  2. Place the eggplants onto a baking tray lined with baking paper and spray each on with olive before putting the tray into an oven at 180 degrees. Cook both sides for 5 minutes.
  3. Combine the ricotta, parmesan, garlic powder, salt, pepper, parsley and lemon juice into a bowl.
  4. Remove the eggplant from the oven and allow to slightly cool.
  5. Place a tablespoon of the ricotta filling in the middle of each eggplant slice and roll to enclose the filling.
  6. Place each rolled eggplant slice onto a lightly oiled baking dish.
  7. Pour the passata sauce all over the eggplant rolls and top with the mozzarella cheese.
  8. Bake in the oven for 40-45 minutes.
  9. Carefully remove the eggplant rolls from the dish and serve with a fresh garden salad.