Gluten Free Eggplant Rollatini
Gluten free eggplant rollatini bundled with cheese and Italian red sauce is a fun recipe you can make at home.
Servings 4
Calories 303kcal
Ingredients
- 1 eggplant about 1 pound
- salt
- pepper
- 1 cup gluten free breadcrumbs
- 1/2 cup gluten free all purpose baking flour
- 1/4 cup + 3 tablespoons. parmesan
- 1 tablespoon parsley
- 1 cup grated mozzarella cheese
- 1 cup Ricotta cheese
- 3 eggs
- 1/4 cup milk
- 16 fresh basil leaves
- olive oil for frying and greasing baking dish
- 1 cup gluten free Italian red sauce store bought or homemade
Instructions
- Preheat oven to 350℉
- Peel and slice eggplant legnthwise into 1/8 inch thick slices1 eggplant
- 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.
- Arrange three wide shallow bowls on the counter.Add flour to the first bowl. Then whisk together egg, salt, and milk in the second bowl. Combine your gluten free bread crumbs, parsley, salt, and pepper in the third wide, shallow bowl.Now follow three steps to bread your eggplant. First, dredge in the flour and shake off excess. (Shaking off the excess flour is key to getting your breading to stick.) Next, run the eggplant through the egg mixture to coat it lightly and hold the eggplant over the liquid to let any excess fall back into the bowl.Then coat with the breadcrumb mixture. Fry in batches for 2 minutes on each side. Drain on paper towels.salt, pepper, 1 cup gluten free breadcrumbs, 1/2 cup gluten free all purpose baking flour, 1 tablespoon parsley, 1/4 cup milk
- Next combine ricotta, egg, salt and pepper, to taste. Add mozzarella and 3 tablespoons of parmesan.1 cup Ricotta cheese, 1 cup grated mozzarella cheese
- 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.16 fresh basil leaves
- 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 red sauce on top and sprinkle with parmesan cheese.
- Bake uncovered for 20 - 30 minutes.
Notes
- 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.
- You can customize the filling to your taste. While ricotta cheese is traditional, you can use cottage cheese, mascarpone, or even a blend of cream cheese and Parmesan if you prefer a different flavor or texture.
- 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.
- If your rollatini is too watery, it might be due to excess moisture from the eggplant or too much sauce. To reduce excess liquid, you can drain off some of the sauce before baking. Ensure that you pat the eggplant slices dry before assembling to help prevent excess moisture.
- To store leftovers, let it cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months. To reheat, thaw in the refrigerator if frozen, and reheat in the oven at 350°F (175°C) until heated through.
Nutrition
Calories: 303kcal
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