Vegetarian keto eggplant rolls with fresh mozzarella & tomato sauce

Roll fresh mozzarella and tomato sauce in a slice of roasted eggplant and you will feel an outburst of flavors on your tongue!

Vegetarian keto eggplant rolls with fresh mozzarella & tomato sauce
20 min
35 min

Nutrition facts

Energy: 160 kcal
Protein: 6.0 gr
Fat: 13.3 gr
Net carbs: 1.7 gr


Roast eggplants

500 gr unpeeled eggplant(s)

2.5 tbsp(s) olive oil (34 gr)

Tomato sauce

2.5 tbsp(s) olive oil (34 gr)

1 clove(s) of garlic (3 gr)

0.5 cup(s) of canned tomatoes, diced (120 gr)

salt (to taste)

ground black pepper (to taste)


300 gr fresh mozzarella - regular or vegetarian



  1. Cut the eggplants in 10 thin slices, lengthwise and add salt (to taste)
  2. Place a skillet over medium heat and add the olive oil
  3. When heated, add the eggplant slices in the skillet, and roast them for about 2 minutes on each side, so that they are soft enough to roll
  4. Set aside on a plate

Tomato sauce

  1. Add the olive oil in the skillet and put it back on medium heat
  2. Chop the garlic clove(s), put in the skillet and saute for 1-2 minutes, while stirring
  3. Then add the canned tomatoes, salt & pepper (to taste), stir and let the sauce boil for 10 minutes

Assembly & baking

  1. Preheat the oven to 200°C / 400°F
  2. Cut the fresh mozzarella into 10 pieces
  3. Take a slice of eggplant and place a piece of mozzarella, as well as 2-3 teaspoons of tomato sauce, close to one edge of the slice
  4. Roll the eggplant slice and put it in a baking dish, seam-side down. If the eggplant roll doesn't hold firm, stick a toothpick alongside
  5. Repeat for all eggplant slices
  6. Bake for 15-20 minutes


For Non-Veg Ketoers:

  • Add a slice of prosciutto (about 14gr / 0.5oz) in each roll ->
  • 14.5gr Fat, 9.85gr Protein, 1.8gr Net carbs and 188 kcal per roll

Serving size: 1 roll

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