Gluten Free Eggplant Parmesan
Eggplant parm without the breadcrumbs — rollatini with pesto, air fryer eggplant parmesan, pork rind eggplant parmesan, and crustless circles for weeknights.
★ dinner
dinnerLow-Carb Eggplant Parm Rollatini with Pesto
A delicious low-carb variation of the classic eggplant parmigiana, rolled with ricotta and topped with pesto.
Ingredients
- 1 eggplant
- 4 oz ricotta cheese
- 33 oz mozzarella cheese
- ¾ oz Parmesan cheese
- 8 oz Italian marinara sauce
- 2 oz basil pesto
Instructions
- 1Preheat the oven to 375°F (190°C). Slice the eggplant lengthwise into thin strips.
- 2Lay the eggplant slices on a baking sheet and bake for about 10 minutes until slightly softened.
- 3Spread a thin layer of marinara sauce on each eggplant slice, then spread ricotta cheese over the sauce.
- 4Roll up each eggplant slice and place them in an aluminum foil tray.
- 5Top the rolls with marinara sauce, mozzarella, and Parmesan cheese.
- 6Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- 7Remove from oven, drizzle with basil pesto, and serve hot.
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Open in Pepper →Eggplant Parm That Skips The Breadcrumbs
Eggplant parmesan is already mostly eggplant, sauce, and cheese — the breading is the only part standing in the way. Take it out and you still get the browned edges, the bubbling mozzarella, and a pan everybody scrapes clean.
Cooks on Pepper reach for these when somebody at the table eats gluten-free and nobody wants to make two dinners, or when it's a Tuesday and the oven is already on.
Every recipe here works around the crumbs. There's Low-Carb Eggplant Parm Rollatini with Pesto rolled up with ricotta and mozzarella, an Eggplant parmesan that uses crushed pork rinds for crunch, an Air Fryer Eggplant Parmesan with tomato sauce and shredded mozzarella, and Eggplant Parmesan Circles stacked with sugar-free marinara.
Quick Tips
- 1
Salt the slices first
Lay 1/2-inch rounds on a towel, salt both sides, and let them sit 30 minutes. Blot dry so the eggplant browns instead of steaming.
- 2
Roast before you sauce
Give the slices 20 minutes at 400°F before layering. Dry heat firms them up so the finished dish isn't watery.
- 3
Go easy on sauce
About 1 cup of marinara is plenty for a 9x13 pan. Too much and the layers slide apart when you cut.
- 4
Let it rest 10 minutes
Pull the pan out and wait before serving. The cheese sets just enough to lift out clean squares.
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