Low-carb eggplant roll-ups

Low-carb eggplant roll-ups

Roll up eggplant and you'll roll out a tasty low-carb dinner. They're vegetarian. They're super cheesy. That's how they roll. So get rolling.

Low-carb eggplant roll-ups

Roll up eggplant and you'll roll out a tasty low-carb dinner. They're vegetarian. They're super cheesy. That's how they roll. So get rolling.
4 servingservings


  • 1½ lbs 650 g eggplant
  • 7 oz. 200 g cream cheese
  • 7 oz. 200 g (425 ml) shredded cheese
  • ½ cup 125 ml grated parmesan cheese
  • 4 tbsp 60 ml fresh basil
  • 1 1 eggeggs
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp pepper
  • 1 cup 225 ml tomato sauce, unsweetened
  • 3 tbsp 3 tbsp olive oil
  • 1 cup 225 ml sour cream or crème fraîche, for serving


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Slice the eggplant into half-inch slices lengthwise and place the slices on a baking sheet lined with parchment paper.
  2. Salt and let sit for ten minutes. Dry off excess liquid with paper towels or a clean tea towel.
  3. Bake for 20 minutes or until the eggplant has softened and begun to brown. Remove from the oven and let cool.
  4. Raise the oven temperature to 400°F (200°C). Mix together all other ingredients, except for the tomato sauce and oil, in a bowl together with 2/3 of the shredded cheese. (Reserve 1/3 of the cheese for baking.)
  5. Spread out half of the tomato sauce in a baking dish.
  6. Spoon the cheese batter onto the eggplant slices; roll up each slice and place the rolls seam-side down in the tomato sauce.
  7. Pour the rest of the tomato sauce all around the roll-ups and sprinkle the remaining shredded cheese on top. Drizzle with olive oil.
  8. Bake for 20 minutes or until the cheese turns bubbly and has turned golden.
  9. Serve with a dollop of sour cream or crème fraîche.


Eggplant isn't the only veggie that can roll with it. Try this dish with zucchini, too!

Feel free to serve the roll-ups with our excellent herb butter and a green salad or avocado instead of the sour cream if you want to add more fat and an extra touch of freshness.


This recipe has been test-kitchen approved.

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  1. Hannah
    I’m going to try this! Looks delicious, thank you.
    One suggestion- in metric we’d measure cheese and herbs in grams not ml.
  2. Roy
    ml is metric
  3. Dr B Krishnamurthy
    How can a recipe which includes eggs consideted vegetarian??
    Reply: #7
  4. Jane
    ml is the metric measurement for liquid. Grams is the metric measurement for solids. You can't measure cheese in ml.

    Lots of people have pointed out this strange conversion from the American "cup" system. It has been mentioned in the past that the nice people at DD are working on this. You have to do a bit of guesswork in the recipes.

    Most vegetarians eat eggs and would be classed as Lacto-ovo-vegetarian. Some vegetarians, known as Lacto-vegetarian, will choose not to eat eggs: https://www.vegsoc.org/page.aspx?pid=508

  5. Jessica
    This seems to make a very small meal if divided 4 ways...so small I dont think I would be full. Looks and sounds amazing minus the mayo though
  6. 1 comment removed
  7. Karen
    Most vegetarians eat eggs. Vegans definitely don't eat eggs!
  8. Fatima
    i wanted to make this today but then I noticed that one serving has 90g of fat- is that correct?!?! maybe only suitable for OMAD.
  9. 1 comment removed
  10. Fiona
    This is gorgeous and simpler to make than it sounds. I used homemade tomato sauce too so as to guarantee it was sugar and chemical free.

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