Savor the Flavor: Gluten-Free Eggplant Rollatini Recipe

Ingredients

For the Eggplant:

• 2 large eggplants
• Salt (for sweating the eggplants)
• Olive oil (for brushing and frying)

For the Filling:

• 1 cup ricotta cheese (make sure it's gluten-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• Salt and pepper to taste

For the Sauce:

• 2 cups marinara sauce (ensure it's gluten-free, or make homemade)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Eggplant:

   • Slice the eggplants lengthwise into 1/4 inch thick slices.
   • Lay the slices on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to sweat out the moisture.
   • Rinse the eggplant slices and pat them dry with paper towels.
   • Brush the slices lightly with olive oil and either grill them on a grill pan until tender and slightly charred or bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes until soft and pliable.

2. Prepare the Filling:

   • In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, chopped basil, and parsley. Season with salt and pepper to taste. Mix well until all ingredients are combined.

3. Prepare the Sauce:

   • In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
   • Add the marinara sauce, dried oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

4. Assemble the Rollatini:

   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of marinara sauce on the bottom of a baking dish.
   • Take one eggplant slice, place a tablespoon of the cheese mixture at one end, and roll it up.
   • Place the rolled eggplant seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.
   • Pour the remaining marinara sauce over the top of the eggplant rolls.

5. Bake:

   • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the top is golden.

6. Serve:

   • Let the rollatini cool for a few minutes before serving. Garnish with extra Parmesan cheese and fresh basil if desired.

Enjoy your gluten-free eggplant rollatini!