Directions: |
Directions:Preheat a grill pan and preheat the oven to 375F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2" thick slices. Arrange eggplant slices onto the rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes.
Rinse off salt from the eggplants and pat dry with a paper towel. Spray hot grill liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
In a large bowl, beat the eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3T of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
Place a T of the cheese mixture on 1 end of the eggplant and roll tightly. Place the eggplant rollatini into a greased (with EVOO) 13 x 9-inch baking dish, seam side down. Continue with remaining eggplant.
Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 6T of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with EVOO.
Use your own recipe for fresh tomato sauce or use store bought. It's always better when it's fresh though!
This recipe I found on www.foodnetwork.com. Tried and it's delicious. Hope you enjoy it too!! |
This recipe for Eggplant Rollatini is from