Grilled Eggplant Rollatini

Ingredients

20-24 roma tomatoes

2 Eggplants

1.5 cups of whole milk ricotta cheese

3/4 cup parmesan cheese

1/2 ball mozzarella cheese (fresh)

1/4 cup thinly sliced basil

1/4 chopped parsley

Garlic Powder

Onion Powder

Olive Oil

Crushed Red Pepper Flakes

Black Pepper

Preparation

Preheat grill to 350 degrees

Thinly slice eggplant lengthwise. Lightly brush or spray with olive oil and place directly on grill. Grill until soft, approximately 10 minutes. Take off grill and let cool.

Quarter tomatoes, sprinkle olive oil and toss to coat. Sprinkle garlic powder, onion powder, salt, pepper. Sprinkle basil on top. Toss everything together to coat evenly.

Place tomatoes on grill pan lined with aluminum foil. When eggplant comes off the grill, put tomatoes on. Grill for 10 minutes or until skin begins to peel off. Remove tomatoes and carefully scoop/pour tomatoes and released liquid into a bowl.

To make the filling combine ricotta cheese, parmesan cheese, parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, and sprinkle black pepper.

Place a spoonful of filling at one end of eggplant and roll up. Place seam side down on grill pan. (See notes)

Place filled eggplant back on grill (on grill pan) for 10 minutes or until warmed through.

To assemble dish spread some tomato mixture (see notes) on bottom of large pan. Place filled and grilled rollatini on top and cover with more tomato. Shred some mozzarella on top of the dish and serve warm.