Name: Eggplant Roll-Ups
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1 large, firm eggplant; Salt and pepper; Grill seasoning blend (recommended: McCormick Montreal Seasoning); 1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin); 1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin); 1 cup ricotta cheese; 1/2 cup freshly grated Parmigiano, a couple of handfuls; A few grinds black pepper; 6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department); 2 cups arugula leaves, chopped; 1 cup basil leaves, chopped

Directions

Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.

On Tonight

Eggplant Roll-Ups

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