Eggplant rollatini without a shred of dairy — and nobody will notice. Thin eggplant slices get a coconut-flour-and-egg crust, a quick pan-fry, then roll up around spicy sausage with onion and mushrooms. Baked under fiery marinara until bubbling, it's a full Italian dinner that happens to be paleo.
Eggplant Rollatini
This delicious Italian dinner dish is usually covered and/or filled with a blend of different cheeses. This Paleo version incorporates the same satisfying taste, but without the dairy! The spicy sausage and vegetable filling, wrapped in thin “breaded” eggplant, create a deliciously irresistible, well-rounded meal. These fiery Eggplant Rollatinis pair perfectly with a side salad or even with a side of roasted spaghetti squash topped with a spicy marinara!
Serves 3
2 eggs
11⁄2 cups (480 ml) coconut flour
Pinch salt and pepper
1 large eggplant, thinly sliced using a mandoline
3 tablespoons (45 ml) olive oil, divided use
1 small onion, diced
1 cup (240 ml) chopped white mushrooms
1⁄2 pound (907 g) ground spicy sausage meat
Sliced basil, for garnish
Fiery Marinara (see Bison Meatballs and Fiery Marinara recipe in Chapter 2)
- Preheat the oven to 350°F (180°C). Crack both eggs and whisk in a large, flat bowl. Place coconut flour, salt, and pepper in a separate large, flat bowl. Once the entire eggplant is sliced with a mandoline, dip a piece into the coconut flour, and then into the egg mixture, and back into the coconut flour. Repeat this step with all of the eggplant slices. You may need more egg and/or coconut flour for this process depending on the size of the eggplant.
- Pour 1 tablespoon (15 ml) olive oil into a medium skillet over medium heat. Add onion and mushrooms and sauté for 5 minutes. Add the spicy ground sausage to the skillet and sauté until cooked through. Set aside.
- In a large skillet, add remaining 2 tablespoons (30 ml) of olive oil and heat over medium-high heat. Fry (in batches) each slice of eggplant in the skillet, about 2–3 minutes per side (to get a bit of a crust).
- Once all eggplant pieces have been fried, start filling each slice with the sausage mixture and roll into cylinders. Carefully place into a lightly oiled baking dish and top with the Fiery Marinara. Bake for about 20 minutes. Enjoy hot with fresh basil as a garnish.
Pro Tips
- Use a mandoline for the eggplant — thin, even slices are essential for rolling without cracking, and they cook through faster.
- Double-dredge properly: coconut flour, egg, then coconut flour again. That's what gives each slice its crust and keeps the filling sealed in.
- Fry in batches over medium-high heat, 2–3 minutes per side. Overcrowding the skillet steams the eggplant instead of crisping it.
- Press the filled rolls snugly into the dish and add a little extra weight on top if needed — tight rolls hold their shape when sliced.
Frequently Asked Questions
Can I make eggplant rollatini ahead of time?
Yes — assemble the rolls, cover, and refrigerate up to a day ahead. Bake for a few extra minutes straight from the fridge when the marinara is added.
Is this recipe paleo?
It is — the classic cheese filling is replaced with spicy ground sausage and vegetables, and coconut flour stands in for breadcrumbs.
What can I serve with it?
A crisp side salad is the classic pairing, or try roasted spaghetti squash topped with extra spicy marinara alongside.
How do I keep the eggplant from getting soggy?
Fry the slices until they have a real crust before rolling, and don't overload them with marinara — a layer on top is enough.
Recipe Card
Ingredients
Method
- Sliced basil, for garnish Fiery Marinara (see Bison Meatballs and Fiery Marinara recipe in Chapter 2)
- Preheat the oven to 350°F. Crack both eggs and whisk in a large, flat bowl.
- Place coconut flour, salt, and pepper in a separate large, flat bowl.
- Once the entire eggplant is sliced with a mandoline, dip a piece into the coconut flour, and then into the egg mixture, and back into the coconut flour.
- Repeat this step with all of the eggplant slices. You may need more egg and/or coconut flour for this process depending on the size of the eggplant.
- Pour 1 tablespoon olive oil into a medium skillet over medium heat.
- Add onion and mushrooms and sauté for 5 minutes.
- Add the spicy ground sausage to the skillet and sauté until cooked through.
- Set aside.
- In a large skillet, add remaining 2 tablespoons of olive oil and heat over medium-high heat.
- Fry (in batches) each slice of eggplant in the skillet, about 2–3 minutes per side (to get a bit of a crust).
- Once all eggplant pieces have been fried, start filling each slice with the sausage mixture and roll into cylinders. Carefully place into a lightly oiled baking dish and top with the Fiery Marinara.
- Bake for about 20 minutes.
- Enjoy hot with fresh basil as a garnish.
