Nick Pellegrino's Grilled Eggplant Rolatini - WSMV News 4

Nick Pellegrino's Grilled Eggplant Rolatini

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1 medium eggplant

1 cup ricotta 

1/2 cup shredded mozzarella

1/4 cup grated parmesan

1/4 cup chopped fresh basil

1/4 cup olive oil

salt and pepper to taste

2 cups marinara sauce

Preheat oven to 425 degrees. Peel and cut eggplant lengthwise into 1/4 inch slices. Salt and place slices in a colander. Let sit for 15-20 minutes. Rinse eggpant and transfer to sheet pan. Brush both sides of each slice with olive oil. Season with salt and pepper. Grill on a preheated grill pan for about 2 minutes per side. Remove and set on sheet pan to cool. In a small mixing bowl, combine ricotta, parmesan and basil.

In an ovenproof baking dish, spread enough marinara sauce to cover the bottom of dish. Place one tablespoon of cheese mixture onto the smaller end of eggplant slice. Carefully roll up eggplant and place side by side into a casserole dish. Repeat with other slices. Spoon more sauce on rolatini. Top with shredded mozzarella and more grated parmesan.

Bake uncovered for 20 minutes till mozzarella is melting and starting to bubble. Let cool for 5 minutes, then transfer to serving plate and enjoy. Tastes even better the next day!


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