Are you in the market for an eggplant rollatini recipe that is full of flavor and healthy ingredients yet is completely gluten-free? Well, then you have come to the right place! Eggplant is often a forgotten vegetable even though it is so tasty and loaded with nutrients. You may think to order eggplant parmesan or even make a recipe for eggplant parmesan, but have you ever tried making any kind of rollatini?
Spoiler alert: Making eggplant rollatini is not difficult. The ingredients, preparation and cooking of this eggplant rollatini recipe are really straight forward. While breadcrumbs aren’t included, let me assure you that this recipe leaves nothing to desire when it comes to flavor. Eggplant rollatini can be eaten as a main course for lunch or dinner. It can also be cut up into smaller pieces and with the simple of addition of a toothpick, it can instantly transform into a mouth-watering appetizer.
What Is Eggplant Rollatini?
You probably already knew that eggplant rollatini is an Italian dish. Typically, eggplant rollatini is made by coating eggplant slices with bread crumbs or wheat flour. Then the eggplant slices get rolled up with cheeses and dried herbs and then covered with more cheese as well as tomato sauce before being baked in the oven.
Typically, eggplant rollatini is created by breading slices of eggplant and then stuffing them with a mixture of cheese. I’m not changing this recipe in so many ways, but I am leaving out the wheat flour and bread crumbs since so many people have a gluten sensitivity these days. If you really can’t imagine eggplant rollatini without the breading, then feel free to include gluten-free breadcrumbs or gluten-free flour in this recipe.
- 405 calories
- 24 grams protein
- 27.8 grams fat
- 10.3 grams carbohydrates
- 4.4 grams fiber
- 6.2 grams sugars
- 135 milligrams sodium
- 2.4 milligrams riboflavin (over 100 percent DV)
- 822 milligrams calcium (82 percent DV)
- 2511 IUs vitamin A (50 percent DV)
- 268 milligrams phosphorus (27 percent DV)
- 10 milligrams vitamin C (17 percent DV)
- 355 milligrams potassium (10 percent DV)
- 1.5 milligrams iron (8.3 percent DV)
- 4.7 micrograms vitamin K (6 percent DV)
- 13 micrograms folate (3.3 percent DV)
- 12 milligrams magnesium (3 percent DV)
As you can see, this eggplant rollatini recipe is loaded with riboflavin (or vitamin B2). Why should you be happy about that? Well, riboflavin actually helps your body turn the food you eat into much needed energy to function. Riboflavin is also essential for healthy growth and red blood cell production. (14)
This recipe is also rich in vitamin A, which is known for boosting eye, skin and immune system health. Eggplant rollatini is also especially high in calcium and phosphorus, two key nutrients when it comes to bone health. This recipe also includes spinach, which is a superfood vegetable packed with flavonoids. Research has linked consumption of flavonoid-rich foods on a regular basis with a decreased risk of chronic diseases such as heart disease, neurodegenerative disorders as well as cancer. (15)
How to Make Eggplant Rollatini
Unlike grilled eggplant recipes that require a lot more of your attention, this recipe only requires baking. The first shift of baking will be to cook the eggplant while the second shift will be to cook the eggplant rollatini in its entirety.
The first thing you’re going to want to do for this recipe is preheat your oven to 450 F.
While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with sea salt and pepper. Bake the eggplant slices for 12 to 15 minutes, remove and allow to cool. Now, you’ll want to reduce the heat of the oven to 400 F.
In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, pecorino romano and raw sheep cheese, mixing until well combined. Add sea salt and pepper.
In a 9×13 baking dish, add ¾ cup of the marinara sauce.
Now the fun part — when you actually roll up the eggplant! Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer it to the baking dish.
Continue this process until the baking dish is full.
Cover the rolled eggplant slices with the remaining marinara and cheese.
Bake for 25 minutes and then allow the eggplant rollatini to cool for 10 minutes before enjoying.
Serve and enjoy!
- 2 large eggplants, sliced lengthwise
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1–1½ cups marinara sauce
- 2 large eggs
- 3 cups spinach
- 1 package goat feta (4 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon parsley
- 1 teaspoon dried basil
- 2 cups pecorino romano, grated
- 1 cup raw sheep cheese, grated
- Preheat oven to 450 F.
- While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
- Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
- Bake for 12–15 minutes, remove and allow to cool.
- Reduce heat to 400 F.
- In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, ½ cup raw sheep cheese, salt and pepper, mixing until well combined.
- In a 9x13 baking dish, add ¾ cup marinara.
- Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
- Cover with remaining marinara and cheese.
- Bake for 25 minutes and allow to cool for 10 minutes before serving.
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