Tuesday, April 3, 2012

Gluten Free Eggplant Rollatini

1 Large Eggplant
2 Eggs Beaten w 1/4 Cup Milk
1 Cup Italian Seasoned GF Crumbs
1/4 Cup Olive Oil
1 Cup Shredded Mozzarella 
 32 Oz Ricotta 
1 Egg Beaten 
3 Cloves Garlic Crushed
2 Tbsp Fresh Basil Chopped
1 Tsp Fresh Oregano
1/4 Cup Grated Parmesan 
Gluten Free Italian Gravy(Sauce)
Salt and Pepper To Taste

  1. Preheat oven to 375 degrees.
  2. Peal eggplant and slice lengthwise to 1/4 inch slices. 
  3. Heat oil in large skillet over medium high heat. 
  4. Dip slices in egg mixture, and then coat with crumbs.
  5. Add to heated oil and cook both sides until golden brown. 
  6. Remove to a plate lined with paper towels to let oil drain and eggplants to partially cool down.
  7. While eggplants partially cool, mix together ricotta, egg, garlic, basil, oregano, parmesan, and 1/2 cup of mozzarella. Season with salt and pepper. 
  8. On a flat surface, top eggplant with cheese and herb mixture and role eggplants from the narrow ends. 
  9. Place in baking pan or casserole, and top with Italian gravy and remaining mozzarella. 
  10. Cover and bake 30 minutes. Remove cover and bake an additional 5 minutes. 
  11. Let rest 5 - 10 minutes and serve alone or with your favorite Gluten Free Pasta. 
  12. Enjoy!!!

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