Roulés d’aubergine grillés à la ricotta

Ingrédients

• 3 eggplants (sliced lengthwise into 12 slices, 1/2-inch (3/4 cm) thick to yield 12 slices)
• 4 tablespoons olive oil
• Salt
• Ground black pepper
• 1 1/2 cups (345 grams) homemade ricotta
• 1/2 cup (30 grams) Parmesan cheese (grated plus more for topping)
• 3 tablespoons fresh basil (chopped)
• Freshly grated nutmeg (about 30 runs across a grater)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Marinara sauce

Préparation

1. 1

   Lay the eggplant slices on a cutting board. Sprinkle evenly with salt and allow to sit for 20 minutes.

2. 2

   Preheat an indoor grill pan or outdoor barbecue.

3. 3

   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.

4. 4

   To a mixing bowl add the ricotta, basil, Parmesan and nutmeg, mix well.

5. 5

   Preheat oven to 350°F/176°C.

6. 6

   To a 9 x 13-inch (23 x 33 cm) casserole dish, spread a thin layer of marinara sauce to the bottom.

7. 7

   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,

8. 8

   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.