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 coconut flour
Pinch salt and pepper
1 large eggplant, thinly sliced using a mandoline
3 tablespoons olive oil, divided use
1 small onion, diced
1 cup chopped white mushrooms
1⁄2 pound 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. 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.
