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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

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 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.
  • 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. 
  • 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. 
  • Leftovers will keep covered in the fridge for 4-5 days.

Nutrition

Calories: 303kcal