Sunday, January 22, 2012

Gluten Free Eggplant Parmesan Roll-Ups

Eggplants and Italians go together like cookies and milk. Just the thought of a nice breaded eggplant cutlet makes one sigh in delight. I am smiling right now as I type this : ) Dreamy! This cute take on eggplant parmesan is one of my favorites. It's healthy, looks fantastic, and it's delicious with a side of gluten free pasta. I do have thoughts about the gluten free pasta as well. Although they try, it's really hard to convince an Italian American regarding the goodness of gluten free pasta? But, as my body changes, I must adapt. The vote is in: Rice Pasta is the closest to the real thing. And, you MUST stop by cook time 1 minute before the time on the package to make it truly al-dente. Pasta that is mushy is not fit for dogs....anyway...on with the eggplant.....
1 medium eggplant and gluten free pizza crust mix for dredging * 2 eggs, beaten * olive oil * 1/2 bag of Gluten Free Shredded Italian Six Cheese * 8 0z. container of Gluten Free Cottage Cheese * 1 tsp. cinnamon * 1 Cups Marinara Sauce (I will be featuring that recipe soon); however, your favorite jarred sauce will do in a pinch * Parsley, Cilantro, Basil if desired * Put your cottage cheese (ricotta if you can eat it), cinnamon, a pinch of each parsley, cilantro, and basil into a small bowl. Mix it up and set aside. Wash your eggplant carefully; remove stem, peel, and slice thin lengthwise. Dredge eggplant slices in your pizza crust mix. Dip into beaten egg and fry until golden brown. Pat dry with paper towels. Place a spoonful of shredded cheese in the middle of each eggplant slice. Add a scoop of your cottage cheese mixture. Roll up eggplant slices and place eggplant rolls, seem side down, in a greased shallow baking pan and top with a little of your marinara sauce. Bake in a 350 degree oven for 15 to 30 minutes. If desired, garnish with chopped parsley and grated cheese. Enjoy it with pasta on the side and a nice salad.

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