Grilled Eggplant Rollatini

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

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Lay the eggplant slices on a cutting board. Sprinkle evenly with salt and allow to sit for 20 minutes.
2. 2Preheat an indoor grill pan or outdoor barbecue.
3. 3Dry 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. 4To a mixing bowl add the ricotta, basil, Parmesan and nutmeg, mix well.
5. 5Preheat oven to 350°F/176°C.
6. 6To a 9 x 13-inch (23 x 33 cm) casserole dish, spread a thin layer of marinara sauce to the bottom.
7. 7To 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. 8Line 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.