Grilled Eggplant Rollatini
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.
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 cloves garlic clove, minced
- 2 cups marinara sauce
- 1/2 tsp black pepper, freshly ground
Instructions
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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.
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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.
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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 cloves minced garlic clove, and 1/2 tsp freshly ground black pepper until combined.
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4
Spread 2 cups marinara sauce in an even layer in the bottom of a 9x13-inch baking dish.
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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.
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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.
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7
Let rest for 5 minutes before serving, garnished with additional fresh basil if desired.