baked eggplant and ricotta rolls

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Baked Eggplant and Ricotta Rolls

  • 2 eggplants
  • Himalayan Pink Salt
  • Olive Oil
  • Tomato sauce, I used Delmaine Garlic and Olive Oil
  • Parmesan

Stuffing

  • Gluten free bread crumbs, about 1/2 cup,
  • 1 cup  ricotta,
  • Grated zest of 1 lemon juice of 1/2 lemon
  • 1 tsp. basil leaves,
  • 1/4 tsp. Himalayan pink salt

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1. Trim the stem end of each eggplant. cut the eggplant lengthwise into thin slices. Sprinkle the eggplant on both sides with pink salt, layer them in a colander, and let stand for 1 hour. Press the moisture from the eggplant and blot them dry with paper towels. Pour olive oil to a heavy saucepan or large skillet and heat . Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some colour, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, basil and salt.

3. Preheat the oven. Spoon tomato sauce mix into a medium-sized baking dish till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelised, 20 to 25 minutes. Add the Parmesan cheese about 5 minutes before removing from the oven.

Homemade Bread Crumbs

In a bowl tear 2 slices of gluten free bread for breadcrumbs,  2 T. olive oil and a pinch of himalayan pink salt and 1/2 tsp. herbs of your choice and ricotta cheese.

I’ll post a few of my most favourite and extremely simple gluten free recipes ! These are also on my Pinterest site:

http://pinterest.com/palomino72/glorious-food/

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10 Comments Add yours

  1. That looks amazing! Eggplant Parmesana is my favourite thing ever. I had to invent a new recipe without breadcrumbs (sigh) and without parmesana (triple sigh). I’m going to try a new version with nutritional yeast to see if that satisfies the need for cheesy flavour.

    1. palomino72 says:

      It was so tasty and I’m making it again tomorrow 😀 Gutted for no breadcrumbs or Parmesan, that’s just not right 😦

  2. gfreemolly says:

    This looks absolutely delicicous! Will definitely have to try 🙂

    -XO,
    Molly

    glutenfreemolly.wordpress.com

    1. palomino72 says:

      Hey Molly, Delicious is the word 😉

  3. Nekodomo says:

    I love eggplants, so I really see myself making this someday. Thanks for sharing this!!

    1. palomino72 says:

      They’re super tasty aren’t they ! This recipe isn’t too fiddly which I love so I hope you manage to make it someday, lemme know your thoughts when you do 🙂 You have some great recipes on your site, I enjoy looking and drooling.

      1. Nekodomo says:

        Actually I went out with my girl and we both had pasta that had eggplant in it. Much tastier than I imagined. I wanna make my own eggplant dish now haha

        And thanks for visiting! Glad you liked the posts. I try and put up a new one everyday 😀

  4. Rahburt says:

    looks SO good 🙂

  5. asha says:

    this looks yummy…tastefully pictured.

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