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Eggplant has always been a favorite of mine! I have always loved creating healthier versions of eggplant parmigiana, and recently decided to take a stab at Eggplant Rollatini. I used to make Eggplant Rollatini stuffed with ricotta, but this time, tried it with just a simple meat sauce. I loved the way it turned out! And it is a great low-carb, gluten-free dinner to satisfy any Italian food craving.

I eat dairy from time to time, although I try not to eat it too often. This dish is definitely one where I make an exception and add mozzarella and parmesan cheese! If you are strictly dairy free, you can just omit the cheese altogether and the dish will still be delicious!

You can make this earlier in the day and then throw it in the oven about 25 minutes before you are ready for dinner. Serve this with a green salad or a side of spaghetti squash for a simply delicious meal!


2 large eggplants

4-5 tbsp olive oil

salt and pepper

For the Meat Sauce:

2 lbs grass fed ground beef

2 jars Marinara Sauce (I like Alessi or Rao’s)

1 tbsp Italian seasoning

1 tsp garlic salt

salt and pepper to taste

2 cups mozzarella cheese (omit for dairy free)

1/2 cup parmesan cheese (omit for dairy free)

Fresh chopped basil, to sprinkle on top


Preheat oven to 400 degrees. Cut the eggplant lengthwise, into 1/4 inch slices, leaving the skin on. Place the eggplant on a large baking sheet covered with parchment paper and brush each side with olive oil. Sprinkle with salt and pepper and bake for 15-20 minutes, flipping occasionally until it starts to brown and gets slightly crisp. Remove from oven and set aside to cool slightly.

In the meantime, in a large saucepan over medium heat, brown the beef, stirring to break up any clumps. Once it is cooked through and no longer pink, drain off any fat that has accumulated in the pan. Return the pan to heat and add the marinara sauce, Italian seasoning, garlic salt and pepper. Continue to simmer for 15-20 minutes on low.

Grease a large baking dish with olive oil. Pour about 1 cup of sauce into the bottom of the baking dish. Starting with each slice of eggplant, and working on the baking tray that the eggplant was baked on, place a tablespoon of the meat sauce on the end of each eggplant. Top with some mozzarella cheese and roll each one up. Place each stuffed eggplant slice into the baking dish, seam side down, tucking them in tight to one another.

Once all eggplant rolls are done, top with more meat sauce and sprinkle with the remaining mozzarella cheese, and then the parmesan. Bake at 375 degrees for 18-20 minutes, or until the cheese is melted and everything starts to bubble. Let stand 5 minutes. Sprinkle with fresh basil and serve hot! Enjoy!!