Grilled Eggplant Rollatini

Eggplant is grilled, then rolled up with homemade ricotta, fresh basil, Parmesan, fresh lemon and a hint of nutmeg.

Course Dinner Ideas

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings rolls

Calories 316

3 eggplants sliced lengthwise into 12 slices, ½-inch (¾ cm) thick to yield 12 slices
4 tablespoons olive oil
Salt
Ground black pepper
1 ½ cups (345 grams) homemade ricotta
½ cup (30 grams) Parmesan cheese grated plus more for topping
3 tablespoons fresh basil chopped
Freshly grated nutmeg about 30 runs across a grater
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Marinara sauce

Lay the eggplant slices on a cutting board. Sprinkle evenly with salt and allow to sit for 20 minutes.
Preheat an indoor grill pan or outdoor barbecue.
Dry the eggplant slices and remove the salt. Brush with an even layer of olive oil, salt and pepper on both sides. Grill the eggplant slices for about 5 minutes per side until cooked with grill marks. Set aside and allow to cool.
To a mixing bowl add the ricotta, basil, Parmesan and nutmeg, mix well.
Preheat oven to 350°F/176°C.
To a 9 x 13-inch (23 x 33 cm) casserole dish, spread a thin layer of marinara sauce to the bottom.
To each eggplant slice, add 6 tablespoons of ricotta mixture to the end closest to you. Roll the ricotta into the eggplant and set in the casserole dish, seam-side down. Repeat with all slices,
Line the rolls in a single layer in the dish. Top with more marinara sauce and grated Parmesan. Bake for 20 minutes uncovered until the cheese is melted.