Eggplant Rollatinis {gluten-free option}
For some reason, I always associate the holidays with Italian food. I guess it’s because celebrating Christmas reminds of my grandmother’s delicious stuffed shells, my grandfather’s fresh homemade bread and cookies baked with Ghirardelli chocolate. It’s like you could taste the love inside of each bite.
I’m spending the holidays an entire country away from my family this year so I guess you can tell that I’m feeling a little nostalgic. Not in a pity-party way; I know there are a ton of families who have to be apart under much harder circumstances. I’m just hopeful for the future holidays we get to spend together with our families.
I still plan to cook a proper dinner for Brandon, Coco, and myself but I won’t try to mimic my grandmother’s stuffed shells. They can’t be replicated by anyone else, in my opinion.
Instead I have plans to make another Italian favorite of ours: eggplant rollatinis.
I know there are a lot of eggplant haters out there and I completely understand. I can be a little funny about it too. If it’s not prepared the right way, the texture can be chewy. Just the thought sends shivers down my spine.
But when it’s sliced nice and thin, coated in breadcrumbs and, ahem, fried…it can be pretty amazing.
It’s ideal to find a long and skinny eggplant for this recipe but I wasn’t so lucky when I made these last. Mine were short and stubby so I had to slice them a little thicker than usual but it still worked out.
To assure a texture that’s slightly tender but not soggy, you coat them with flour, dip them in egg and then cover in breadcrumbs before frying in a little olive oil.
I’ve made them with whole wheat flour/breadcrumbs in the past but this time I tried a gluten-free version using oat flour and these gluten-free breadcrumbs and they tasted just as good.
I also used a mixture of both fresh and dried herbs in the filling because I think fresh herbs really take it over the top but you could use all dried if needed.
Roll it up into a tini, top with your favorite marinara and grated parmesan and you’re good to go.
This isn’t a quick and easy dish that you make every week but it’s one that you can really take your time with and sit down to appreciate with those you love.
Ingredients
2 medium-size eggplants
1 cup all purpose, whole wheat, or oat flour for GF version
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs + 1 tablespoon water
2 cups breadcrumbs
1/2 cup olive oil
15 ounces part-skim ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano or 1 tablespoon fresh
1/2 teaspoon dried parsley or 1 tablespoons fresh
1/2 teaspoon dried basil or 1 tablespoon fresh
2 cloves garlic, minced
1 egg
1/4 cup shredded Italian cheese blend (or just mozzarella or parmesan)
2 cups marinara
1.5 cups shredded Italian cheese blend
Instructions
- Begin by washing the eggplants and cutting the stem off the top. Slice the eggplant into thin pieces about 1/4 to 1/2 inch thick.
- Heat a large skillet with 1/4 cup olive oil over medium heat.
- Using three medium-size bowls, combine the flour with the salt & pepper in one, the egg and water in the second, and the breadcrumbs in the third.
- Coat each slice of eggplant by covering it with flour then dip it into the egg mixture. After it is coated with egg, place it in the bowl with the breadcrumbs and flip until both sides are completely covered.
- Place the coated eggplant into the skillet and cook on each side for one to two minutes. Using the spatula, press down, focusing mostly on the edges, so that it gets as thin as possible.
- Once each slice is light golden brown, plate that’s covered with a paper towel. Continue until all of the slices are cooked, adding more olive oil as needed.
- To prepare the filling, combine the ricotta, egg, shredded cheese, thawed spinach, salt & pepper, garlic, and herbs in a large bowl and mix well.
- Prepare a 9 x 13” or two 9 x 9” baking dishes by covering the bottom with marinara, reserving at least half.
- Scoop about 3 tablespoons of the filling onto one edge of the eggplant and roll up lengthwise. Place into the baking dish with the seam side down and continue the same steps until all of the eggplant slices are rolled up with filling.
- Top each roll with marinara and sprinkle with cheese then bake in the preheated oven (375°F) for 25 to 30 minutes. I like to prepare them ahead of time and store covered in the refrigerator until the day of. Then all you have to do is bake them and they are ready.
I can’t wait to have them again for Christmas! Well after I wake up to a warm, gooey cinnamon roll, of course.
What’s your go-to meal for Christmas?
These look amazing, Sarah! I’m sorry you’re not spending the holiday with your immediate family, but at least you’ll be with your man and pup. :) Plus this meal with cinnamon rolls for breakfast sounds pretty awesome to me.
How you managed to make eggplant appealing, I have no idea, but girl… this dish looks amazing. My family is Polish, so our holidays usually include kielbasa, borscht, perogies, and saurkraut. Definitely not my favourite foods, but it wouldn’t be the holidays without them.
Oh my! these look so appetizing!
I’m sorry you will be away from your family for Christmas. I know that is rough. I hope that you and your immediate family still have a great Christmas though.
You know, I never have cooked with eggplant. It’s odd because I love to order eggplant dishes in restaurants. For some reason, I’m just daunted by the idea of actually cooking with it myself.
Oh wow, these look amazing! I’ve never even attempted a pasta like this because I just know it won’t compare to my moms/grandmas, though I probably should give it a try, even if just to laugh at myself ;) And I agree–holidays with the family are ideal but I know you will have a great Christmas with Brandon and your pup :)
this looks good enough to make me actually consider eating eggplant! I definitely fall into the eggplant-hater category :p
we always do a Thanksgiving-esque turkey, stuffing and potatoes with my extended family the day after Christmas, so my mom always tries to do something a little different Christmas day – this year, I know she’s doing ham and scalloped potatoes.
This looks awesome! I actually really like eggplant, so this looks right up my alley.
I love eggplant but don’t have too many different ways to cook it so this is perfect . Random but I also order a conscience box yesterday .. Can’t wait to check it out !
Curt’s fam does Italian food for Christmas too! Not that they are even remotely Italian, but making pizza is an easy way to suit everyone’s likes and with 20 people the cooking goes by much faster!
Also I think we may make your apple cinnamon rolls for Christmas breakfast! I’ve had them on my mind since September!!!
This looks so delish! I am not much of a cook. It’s not that I don’t enjoy it… I don’t know why I don’t branch out and try new things. But reading your recipes inspire me :)
I don’t get people who don’t like eggplant. In college, I went on a first date with a guy who admitted to me that he could never try a food so weird and purple — left the date on the spot. I’d much rather be home with these rollatinis.
Oh my goodness. My mother and I are drooling right now! Have you ever considered making a cookbook? Between your recipes and GORGEOUS photos, I know I would buy a copy!
You may be far from home this Christmas but at least you can enjoy wonderful food with your man!
I totally associate the holidays with Italian food too! My family is crazy Italian and we used to even have Italian food on Thanksgiving haha My grandma was very serious about her meatballs, ziti, etc… lol
Eggplant rollatini is a favorite of mine … but I’ve never tried making it! I need to try this soon! Brings back so many memories – I’m pretty sure we had eggplant rollatini at all parties at my parent’s house!
These look fantastic! I love eggplant. And we have a cinnamon roll tradition on Christmas morning, too! Well, we always did when I lived at home . . . but as this is my first married holiday, I think my husband and I will have to continue ourselves!
You prepared the eggplant exactly as my grandma in Italy does. I usually skip lots of step just because I’m too lazy. I bet eggplant tastes heavenly when coated this way!
Sorry that you can’t spend Christmas with your family this year :–(
These rollatinis sound awesome. I like how they’re made with love. Food tastes much better that way ;–) xo
Yum these look delicious! I’ve made a similar recipe before that I found on Pinterest except it used goats cheese instead and didn’t crumb the eggplant but I love how crispy and delicious it looks in your photos :)
These look pretty incredible! I love all things Italian. My meal of choice for my birthday is always Italian food!
Have a cozy Christmas with Brandon and Coco!
I just had eggplant rollatini at a work function last week and I’ve got to tell you, yours look waaaay better and I’m sure they taste 100x better too! These particular ones were kind of dry and icky. These look perfect!
Yummm I can taste the love just looking at these! I am totally with you on eggplant – I usually love it, but I’ve had it (um, usually when it’s prepared by me) taste very unpleasant/have a very unpleasant texture. Can’t imagine anything bad going on here, though! These look fantastic.
My mom always tries out something different for our Christmas meals. Cookies are a standby, though!
I know how you feel! This is the second Christmas day I won’t be spending with my family and it’s a little sad. I really miss them! At least this year I actually get to go home after Christmas, but it’s still not quite the same :( I just tried eggplant for the first time a couple of weeks ago and I really liked it! This looks like a great way to enjoy eggplant and anything covered in sauce and cheese is kind of fantastic in my book.
My mom makes manicotti on Thanksgiving and Xmas, so holidays remind me of Italian food too! I love these rollatinis! I’m obsessed with eggplant and love the gluten-free option. Seriously thinking of having my mom kick her manicotti to the curb for this delicious recipe!
I love eggplant rollatinis! Yours look so pretty. :) I always think Italian food ths time of the year too, but then again I’m half Italian so maybe that’s why. ;)
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I made these for father’s day and they were such a big hit that my parents asked me to make them for thanksgiving. What a great recipe!
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