Gluten Free Eggplant Rollatini

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 is gluten free. To be on the safe side, I make it at home. Here is my recipe and a peek into my kitchen. Bon Appétit!

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. (If you prefer, 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 eggplant slices in a single layer on the pan. Bake for 10 minutes. Turn over and bake for an additional 5 minutes until golden.)

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.

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

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Gluten Free Eggplant Rollatini

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author The Gluten Free Homestead

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 boughtor 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. (If you prefer, 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 eggplant slices in a single layer on the pan. Bake for 10 minutes. Turn over and bake for an additional 5 minutes until golden.)
• 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.