Name: Grilled Eggplant Rollatini
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 2 large eggplants, cut into 1/4-inch thick planks (16 planks); Olive oil, for brushing; Kosher salt and freshly ground black pepper; 1 large egg; 15 ounces ricotta; 1/2 cup freshly grated Parmesan; 2 tablespoons chopped basil; 1 tablespoon chopped flatleaf parsley; 1/4 teaspoon crushed red pepper flakes; 2 cloves garlic, grated; 2 cups marinara sauce; 1 cup freshly grated low-moisture mozzarella

Directions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Heat a grill pan over medium-high heat. Brush the eggplant slices with the olive oil on both sides and sprinkle lightly with salt and pepper. Working in batches, grill the eggplant until the eggplant is softened and has nice grill marks, 1 to 2 minutes per side. Remove to the prepared baking sheet and continue until all the eggplant is grilled.
Whisk the egg in a large bowl. Next, add the ricotta, Parmesan, basil, parsley, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the mixture until everything is evenly incorporated.
Spread 1 cup of the marinara sauce in a 9-by-13-inch baking dish. Lay one slice of eggplant on a clean work surface, with a short end facing you. Spoon 1 tablespoon of the ricotta mixture on the bottom of the slice. Roll the eggplant up and over the filling to encase the ricotta. Place the roll in the baking dish, seam-side down. Continue the process with the remaining eggplant and ricotta mixture. Top the with the remaining 1 cup marinara, then the mozzarella.
Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand for 5 minutes before serving.

Grilled Eggplant Rollatini

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