Baked Eggplant Roll-Ups with Ricotta and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thinly sliced eggplant rolled around a creamy ricotta and fresh basil filling, baked to golden perfection as a satisfying low-carb vegetarian keto dish. This italian-inspired keto (vegetarian, low carb) ready in about 40 minutes pairs olive oil, ricotta cheese (full fat), chopped fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 1 large eggplant sliced lengthwise into 1/4 inch thick slices on a baking sheet. Brush both sides with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Roast eggplant slices for 15 minutes until tender and edges begin to brown. Remove from oven and let cool slightly.
  3. Step 3: In a bowl, mix 1 cup full-fat ricotta cheese, 1/4 cup chopped fresh basil, 1/4 cup grated parmesan cheese, and 1/2 tsp garlic powder until well combined.
  4. Step 4: Spread about 2 tbsp of the ricotta mixture evenly on each eggplant slice, then roll up tightly and place seam-side down in a baking dish.
  5. Step 5: Spoon 1/2 cup low-sugar marinara sauce evenly over the top and bake for 10 more minutes until heated through and slightly bubbly. Serve warm.

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Frequently asked questions

How long does Baked Eggplant Roll-Ups with Ricotta and Basil take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Eggplant Roll-Ups with Ricotta and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Eggplant Roll-Ups with Ricotta and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Eggplant Roll-Ups with Ricotta and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Eggplant Roll-Ups with Ricotta and Basil vegetarian?

Yes — this recipe is tagged vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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