Gluten-Free Eggplant Rollatini
Indulge in the comforting flavors of Gluten-Free Eggplant Rollatini, a wholesome twist on a classic Italian favorite. This recipe features tender, oven-roasted eggplant slices filled with a creamy ricotta-spinach mixture, seasoned to perfection with garlic, Parmesan, and dried basil. Rolled up and nestled in a tangy marinara sauce, then topped with melty mozzarella cheese, this dish is a satisfying gluten-free alternative for pasta lovers. It’s perfect for weeknight dinners or entertaining guests, as it’s both elegant and easy to prepare. Ready in just over an hour, this recipe is a delightful combination of nutrient-packed vegetables and rich, cheesy goodness. Garnish with fresh basil for a pop of color and flavor, and savor every bite of this hearty, gluten-free comfort food!
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1.5 cups Ricotta cheese
- 1 large Egg
- 1 cup Spinach, chopped
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried basil
- 2 cups Marinara sauce
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cut the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let sit for 15 minutes to draw out moisture.
Pat the eggplant slices dry with a paper towel. Brush both sides with 2 tablespoons of olive oil.
Place the slices on baking sheets lined with parchment paper and bake for 10 minutes, or until slightly tender. Let them cool slightly.
In a medium bowl, combine the ricotta cheese, egg, chopped spinach, garlic, Parmesan cheese, black pepper, and dried basil.
Spread a spoonful of the ricotta mixture on one end of each eggplant slice and roll up tightly.
Spread half of the marinara sauce on the bottom of a 9x13-inch baking dish.
Place the eggplant rolls seam-side down in the dish. Pour the rest of the marinara sauce over the rolls.
Sprinkle the mozzarella cheese evenly over the top.
Bake in the oven for 25-30 minutes or until the cheese is melted and bubbly.
Garnish with fresh chopped basil before serving, if desired.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 6356 mg | 276% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 68.1 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2320 mg | 178% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4611 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
