Eggplant Rollatini done all on the grill because it is too hot to turn on the oven. Also, there is no frying at all! So it’s healthier.
For this recipe I used the fusilli pasta from my pasta line. My pasta is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. Sourced from the stunning Mulino Organic Farm in the heart of Tuscany, our wheat is stone-milled for the highest quality.
Ingredients
(Serves 5)
½ Olive Oil
1 lb. Eggplant, sliced longways. ¼ inch thick. NOTE, YOU WANT THE EGGPLANT TO BE ABOUT 6 INCHES LONG.
Filling
1 ¼ Cups Ricotta
¼ Cup Fresh Parsley, chopped
½ Cup Grated Pecorino Romano
1 Egg, beaten
1 ¼ Cups Shredded Mozzarella (shred yourself. Do not buy pre shredded)
½ tsp. Salt
½ tsp. Black Pepper
1 cup Spinach, chopped
2 Cups Marinara Sauce
Method
Heat your grill to 375 degrees.
Brush the slice of eggplant generously on both sides with olive oil. Brush the grill with olive oil to prevent the eggplant from sticking.
Grill the eggplant on each side for about 3 to 4 minutes, until it is cooked through. Remove from the grill and cool slightly.
Make the filling. Combine the ricotta, parsley, Pecorino, egg, 1 cup of the mozzarella, salt, black pepper and spinach.
Coat a baking pan with the sauce.
Take a piece of eggplant on a flat surface and place a heaping tablespoon of the ricotta mixture in the middle and roll. Repeat this process for each of the eggplant pieces. Place the rolled eggplant in the baking pan, open side face down.
Top with more sauce, grated Pecorino and the remainder of the mozzarella. Cover with aluminum and get on the grill for about 20 minutes. Uncover and finish cooking for about 5 more minutes. Serve