Grilled Eggplant Rollatini

Name: Grilled Eggplant Rollatini
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggplant, sliced 1/4-inch lengthwise; 2 tsp kosher salt; 4 tbsp extra-virgin olive oil; 1.5 cups whole-milk ricotta cheese; 1/2 cup shredded low-moisture mozzarella; 1/4 cup grated Parmesan cheese; 1 large egg, lightly beaten; 1/4 cup fresh basil leaves, chopped; 2 garlic clove, minced; 2 cups marinara sauce; 1/2 tsp black pepper, freshly ground

Thin grilled eggplant slices rolled around a herbed ricotta filling, nestled in marinara, and finished under the broiler until bubbly - a lighter take on the Italian-American classic.

55 minMediumServes 4280 cal/serving

ItalianAppetizerGrillVegetarianLow CarbNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 large eggplant, sliced 1/4-inch lengthwise
2 tsp kosher salt
4 tbsp extra-virgin olive oil
1.5 cups whole-milk ricotta cheese
1/2 cup shredded low-moisture mozzarella
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup fresh basil leaves, chopped
2 garlic clove, minced
2 cups marinara sauce
1/2 tsp black pepper, freshly ground

Instructions

1

Lay the 2 sliced 1/4-inch lengthwise large eggplant slices on a baking sheet or paper towels in a single layer. Sprinkle both sides generously with 2 tsp kosher salt and let stand for 20 minutes to draw out moisture. Pat dry thoroughly with paper towels.
2

Preheat grill or grill pan to medium-high heat. Brush the eggplant slices on both sides with 4 tbsp extra-virgin olive oil. Grill for 2-3 minutes per side until softened, flexible, and marked with grill lines. Transfer to a plate and let cool.
3

Preheat the oven broiler to high (or set the oven to 425°F). In a bowl, stir together 1.5 cups whole-milk ricotta cheese, half the 1/2 cup shredded low-moisture mozzarella, 1/4 cup grated Parmesan cheese, 1 lightly beaten large egg, 1/4 cup chopped fresh basil leaves, 2 minced garlic clove, and 1/2 tsp freshly ground black pepper until combined.
4

Spread 2 cups marinara sauce in an even layer in the bottom of a 9x13-inch baking dish.
5

Lay each grilled eggplant slice flat. Place 2-3 tablespoons of the ricotta filling at the narrow end, then roll the eggplant around the filling and place seam-side down in the baking dish.
6

Sprinkle the remaining shredded low-moisture mozzarella over the rolls. Broil or bake for 10-12 minutes until the cheese is melted and the sauce is bubbling around the edges.
7

Let rest for 5 minutes before serving, garnished with additional fresh basil if desired.

Questions

Can I make Grilled Eggplant Rollatini dairy-free?

Not cleanly. Here the dairy (1.5 cups whole-milk ricotta cheese, 1/2 cup shredded low-moisture mozzarella, 1/4 cup grated Parmesan cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Grilled Eggplant Rollatini keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Eggplant Rollatini?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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