Grilled Eggplant Rollintini :: Twist on a Classic
If you want to add more gluten free and primal recipes to your recipe box, Grilled Eggplant Rollintini :: Twist on a Classic might be a recipe you should try.
- Servings: 3
- Total cooking time:
Ingredients:
- 1 egg
- 2 eggplants
- a handful of chopped parsley
- 1 1/2 cups marinara sauce
- 3/4 cup part skim shredded mozzarella
- 2 cups part skim ricotta
- 1/4 cup grated pecorino romano
- 1 salt and pepper
Instructions:
- Oven at 375 degrees.
- Cut the eggplant lengthwise into approx 1/2" slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.Slather the mixture onto each slice of grilled eggplant.
- Roll up and place into a baking dish that has a thin layer of sauce.Top with a little more sauce and the shredded mozzarella.
- Bake for approx 20 minutes, until lightly golden and bubbly.
