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

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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.

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Questions

What is 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. This reference files it under Italian appetizer: cooked on the grill, rated medium and about 55 minutes start to finish.

What temperature do I cook Grilled Eggplant Rollatini at?

For Grilled Eggplant Rollatini, the oven is set to 425 F (about 220 C) in step 3. The longest stretch at that heat is 12 minutes, in step 6.

Why pat it dry first in Grilled Eggplant Rollatini?

Step 1 reads: "Pat dry thoroughly with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Do I need any special equipment for Grilled Eggplant Rollatini?

Beyond a knife and a board, the method uses a 9x13 baking dish (step 4), a grill pan (step 2) and a sheet pan (step 1).

Is there a substitute for ricotta in Grilled Eggplant Rollatini?

The entry for Grilled Eggplant Rollatini calls for 1.5 cups whole-milk ricotta cheese. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

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.

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