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Grilled Italian Eggplant Rollatini
Four-cheese filling, homemade marinara, creamy, delicious rollatini.
Ing Marinara: 2 tbls evo 2 tsp freshly minced garlic 1/4 tsp crushed red pepper flakes 28-ounce can crushed tomatoes 3 tbl minced fresh basil K/s/p Rollatini: 1 c whole milk ricotta 1 c grated mozzarella, divided 1/3 c grated sharp provolone 2/3 c grated Parm 1 lge egg 1/4 c minced fresh basil, plus garnish 2 lge eggplant in 1/4" slices 1/3 c evo K/s/p
Directions Marinara: cook oil, garlic, red pepper flakes on med heat til fragrant, bubbles form around garlic, 30-60 sec. Stir in crushed tomatoes, btb, simmer til slightly thickened, about 20 min. Offheat stir in basil. Season. Set aside. Rollatini: Whisk ricotta, 1/3 c mozzarella, provolone, 1/3 c parm, egg, 1/4 cup basil. Set aside.
Brush eggplant w/ oil; season. Grill browned, 2-3 min per side. Transfer to tray or cutting board. Place heaping tbl ricotta filling on wider end and rollup. Repeat w/ rest. Layer in b/dish thin layer of marinara, eggplant rolls, rest mozzarella and parm. Place on cool side of grill, foil, and cook til cheese melts, 15 min. Remove, garnish w/ basil, and serve.
Notes--starts with eggplant slices tender and browned, then returned to grill as rollatini in covered baking dish, just long enough to melt cheese, marinara is heated through. Eggplant slices 1/4 inch thick are sturdy enough to hold together on the grill yet thin enough to rollup. Mixing provolone into filling adds a nice sharpness that's balanced by the creamy and mellow ricotta. Finishing over indirect fire makes great use of the remaining grill heat.