Savory oven-fried eggplant stuffed with an herby parmesan and ricotta cheese filling, smothered with marinara sauce and baked to perfection. This Easy Eggplant Rollatini is the perfect meal for when you just have to enjoy a hearty Italian dinner. A perfect match for your favorite bottle of vino, you won't believe how easy this dish is to make!
Author: Jacqui @ DishingDelish.com
2 1/2cupsseasoned gluten free breadcrumbs
2 1/2cupsmozzarella cheeseshredded
1 1/2cupgluten free all purpose flourmore as needed
Preheat oven to 350°F. Grease a large baking sheet and set aside.
Cut eggplant lengthwise into 14 thin pieces (about 1/4-inch thick).
Set three separate bowls next to baking sheet. Add flour to one bowl, beat eggs and milk together in the second bowl, and add breadcrumbs to the third bowl.
Take piece of eggplant and dip in first bowl to coat with flour. Shake lightly to remove excess. Then dip eggplant in egg mixture, coating completely. Last, coat eggplant with breadcrumbs and place on baking sheet.
Repeat with remaining pieces of eggplant.
Bake eggplant for 15 minutes. Turn pieces over and bake an additional 15 minutes. Remove from oven and allow to cool.
In a mixing bowl add ricotta cheese, parmesan, 1 cup mozzarella, basil, cayenne, salt, and pepper. Stir all ingredients together until combined.
Add 2 cups marinara sauce to bottom of large baking dish, spreading evenly with a spoon.
Take one piece of eggplant and add about 2 tbsp. ricotta filling to one end. Roll eggplant, leaving just enough room in the middle for the filling. Place seam side down in baking dish.
Repeat for all eggplant slices.
Top eggplant evenly with remaining marinara sauce and mozzarella cheese.
Bake uncovered for 30 minutes, or until cheese is golden brown and a fork easily goes through eggplant.