Gluten Free Eggplant Rollatini

Gluten free eggplant rollatini is a fun appetizer that you can make at home.

Eggplant rollatini bundled with cheese and marinara sauce has always been a favorite appetizer of ours. However, you cannot be sure when ordering in a restaurant that it’s gluten free. To be on the safe side, I make it at home.

Here’s my recipe and a peek into my kitchen. 

Ingredients You’ll Need To Make Gluten Free Eggplant Rollatini

• an eggplant
• salt
• pepper
• gluten free breadcrumbs
• parmesan
• parsley
• mozzarella cheese
• ricotta cheese
• eggs
• fresh basil leaves
• olive oil
• and gluten free marinara sauce

How To Make Gluten Free Eggplant Rollatini

*Free printable recipe card is available at the end of the post. 

First, preheat your oven to 350℉.

Peel and slice your eggplant lengthwise into 1/8 inch thick slices.

To help remove excess moisture and any bitterness, sprinkle eggplant slices with salt and let stand for about 10 minutes. Then rinse off the salt and pat dry with a paper towel.

Beat two of the eggs in a bowl. In another dish combine breadcrumbs, ¼ cup of parmesan, parsley, salt and pepper.

Dip each slice of eggplant in eggs, then breadcrumb mixture and fry in batches for 2 minutes on each side. Drain on paper towels. 

Next combine ricotta, egg, salt and pepper in a small bowl. Add mozzarella and parmesan.

Now we’ll use a special cut to make thin strips of basil.

How do you do a chiffonade cut on Basil?

Chiffonade the basil by simply rolling up about eight leaves at a time and slicing the roll with a sharp knife to make thin ribbons of basil.

Then fold into ricotta mixture.

Now spoon 1 tablespoon of the mixture on the end of each fried eggplant slice and roll up.

Then place in a greased baking dish, seam side down.

Next spoon marinara sauce on top and sprinkle with parmesan cheese.

 Finally, bake uncovered for 20 – 30 minutes.

PRO TIPS AND RECIPE NOTES

A quick recap of several of the tips I mentioned above:

• If you’re making homemade sauce, I recommend starting it an hour before you begin the rollatini and simmer it on the back burner.
• You can use this mandoline slicer to cut your eggplant. I love this simple tool for cutting up thin strips.  The food holder protects your hand from the blade while you slice.
• Sprinkling your eggplant slices with salt helps to remove excess moisture and any bitterness. Let stand for about 10 minutes. Then rinse off the salt and pat dry with a paper towel.
• Chiffonade the basil by simply rolling up about eight leaves at a time and slicing the roll with a sharp knife to make thin ribbons of basil.
• If you prefer to bake your eggplant slices instead of frying, pour a small amount of oil in a large jelly-roll pan and place in a 425℉ oven until oil is hot, but not smoking. Then, place your eggplant slices in a single layer on the pan. Bake for 10 minutes. Turn over and bake for an additional 5 minutes until golden. 

 And there they are! This is the most beautiful and delicious vegetable dish you’ll eat all week. Bon Appétit!

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5 from 1 vote

Gluten Free Eggplant Rollatini

Gluten free eggplant rollatini bundled with cheese and marinara sauce is a fun recipe you can make at home.

Course Appetizer Side Dish

Cuisine gluten free, Italian-American

Keyword eggplant roallatini

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Calories 303kcal

Author Barbara Bianchi

Ingredients

• 1 eggplant
• salt
• pepper
• 1 cup Schar gluten free breadcrumbs
• 1/4 cup + 3 tablespoons. parmesan
• 1 tablespoon parsley
• 1 cup grated mozzarella cheese
• 1 cup Ricotta cheese
• 3 eggs
• 16 fresh basil leaves
• olive oil for frying and greasing baking dish
• 1 cup gluten free marinara sauce store bought or homemade

Instructions

• Preheat oven to 350℉
• Peel and slice eggplant legnthwise into 1/8 inch thick slices
• Sprinkle eggplant slices with salt to help remove excess moisture and any bitterness and let stand for about 10 minutes. Then rinse off the salt and pat dry with a paper towel.
• Beat two of the eggs in a bowl. In another dish combine breadcrumbs, ¼ cup of parmesan, parsley, salt and pepper to taste.

  Dip each slice of eggplant in eggs, then breadcrumb mixture and fry in batches for 2 minutes on each side. Drain on paper towels.
• Next combine ricotta, egg, salt and pepper, to taste. Add mozzarella and 3 tablespoons of parmesan.
• Chiffonade the basil by simply rolling up about eight leaves at a time and slicing the roll with a sharp knife to make thin ribbons of basil. Then fold into ricotta mixture.
• Spoon 1 tablespoon of the mixture on the end of each fried eggplant slice and roll up. Place in greased baking dish, seam side down.
• Spoon marinara sauce on top and sprinkle with parmesan cheese.
• Bake uncovered for 20 - 30 minutes.

Notes

• If you’re making homemade sauce, I recommend starting it an hour before you begin the rollatini and simmer it on the back burner.
• You can use this mandoline slicer to cut your eggplant. I love this simple tool for cutting up thin strips.  The food holder protects your hand from the blade while you slice.
• Sprinkling your eggplant slices with salt helps to remove excess moisture and any bitterness. Let stand for about 10 minutes. Then rinse off the salt and pat dry with a paper towel.
• Chiffonade the basil by simply rolling up about eight leaves at a time and slicing the roll with a sharp knife to make thin ribbons of basil.
• If you prefer to bake your eggplant slices instead of frying, pour a small amount of oil in a large jelly-roll pan and place in a 425℉ oven until oil is hot, but not smoking. Then, place your eggplant slices in a single layer on the pan. Bake for 10 minutes. Turn over and bake for an additional 5 minutes until golden. 

Nutrition

Calories: 303kcal

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