Grilled Eggplant Rollatini
By: Jessica Addeo
Published: Saturday, September 26, 2015 - 2:21pm

Ingredients




20-24 roma tomatoes
2 Eggplants
1.5 cups of whole milk ricotta cheese
3/4 cup parmesan cheese
1/2 ball mozzarella cheese (fresh)
1/4 cup thinly sliced basil
1/4 chopped parsley
Garlic Powder
Onion Powder
Olive Oil
Crushed Red Pepper Flakes
Black Pepper

Preparation

1 Preheat grill to 350 degrees 2 Thinly slice eggplant lengthwise. Lightly brush or spray with olive oil and place directly on grill. Grill until soft, approximately 10 minutes. Take off grill and let cool. 3 Quarter tomatoes, sprinkle olive oil and toss to coat. Sprinkle garlic powder, onion powder, salt, pepper. Sprinkle basil on top. Toss everything together to coat evenly. 4 Place tomatoes on grill pan lined with aluminum foil. When eggplant comes off the grill, put tomatoes on. Grill for 10 minutes or until skin begins to peel off. Remove tomatoes and carefully scoop/pour tomatoes and released liquid into a bowl. 5 To make the filling combine ricotta cheese, parmesan cheese, parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, and sprinkle black pepper. 6 Place a spoonful of filling at one end of eggplant and roll up. Place seam side down on grill pan. (See notes) 7 Place filled eggplant back on grill (on grill pan) for 10 minutes or until warmed through. 8 To assemble dish spread some tomato mixture (see notes) on bottom of large pan. Place filled and grilled rollatini on top and cover with more tomato. Shred some mozzarella on top of the dish and serve warm.

About

A lightened up version of the old classic!