1/2 cup whole milk ricotta cheese 1/2 cup Italian shredded cheese blend 1/3 cup finely grated Parmigiano Reggiano cheese 1 large egg 1½ tablespoons chopped fresh basil, plus more for garnish 3 Gourmet Baby Eggplants 1/3 cup extra virgin olive oil Salt and pepper 1 cup Marinara Sauce
Directions
Combine ricotta, 1/3 of the cheeses, egg lightly whisked and basil in bowl
Preheat barbecue grill to medium
Trim ends of eggplant and remove skin. Cut eggplant into long strips (1/4” wide)
Brush slices with olive oil and season with salt and pepper. Grill eggplant for 2-3 minutes per side. Transfer to tray and let cool
Place a tablespoon of filling on wide end of eggplant and roll. Repeat with remaining slices and filling. If some slices are small, combine two smaller ones overlapping
Spread layer of marinara sauce along bottom of baking dish. Evenly space eggplant rolls in sauce, drizzle sauce on top. Top with remaining cheeses
Bake rolls at 375° for 15-30 minutes or put on barbecue and cook until cheese has melted and sauce is bubbling for 15 minutes
Garnish with basil and serve two rolls per person
Cooking Tips
Using the grill on the barbecue is a great way to use the residual heat that has been built up. This works well in the warm summer weather. If using the barbecue, be sure to use a foil tray.
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