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Grilled Eggplant Rolled with an Herbal Ricotta and Creamy Burrata Cheese Filling and Baked with a Zesty Marinara.

Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping

A Summer Pleasure: Grilled Eggplant Rolled with a Herbal Ricotta and Creamy Burrata Cheese Filling and Baked with a Zesty Marinara. Add some crunch and interest with a Garlicky-Parmesan Breadcrumb Topping. Lightened-Up Vegetarian Comfort Food!

Add fresh Burrata to the filling for a decadent, creamy texture
Snugly filled Rollatinis over marinara sauce with fresh oregano

A lighter touch~ Eggplant is grilled, not fried. A crisp topping adds just the right touch. I’ve used Gluten- Free Breadcrumbs.

Grilled Eggplant Rolled with an Herbal Ricotta and Creamy Burrata Cheese Filling and Baked with a Zesty Marinara.

Ingredients

2 medium-large fresh eggplants, about 3 pounds

2 tablespoons extra virgin olive oil, divided 

1 medium clove fresh garlic, peeled, finely grated

Ricotta / Burrata Filling:

1 ½ cups ricotta cheese, preferably fresh

8 ounces fresh burrata, cut into ½” cubes, about 1 cup

1 large egg, beaten

¼ cup fresh parsley leaves, cleaned, dried and minced

⅛ teaspoon freshly cracked black pepper

¼ teaspoon sea salt

Garlicky Parmesan Breadcrumbs:

3 tablespoons dry breadcrumbs, regular or gluten-free

3 tablespoons parmesan reggiano cheese, coarsely grated 

1 teaspoon fresh garlic, finely grated

1 tablespoon extra virgin olive oil

1 tablespoon fresh parsley leaves, cleaned, dried and minced

Sauce:

1 ½ cups marinara sauce, divided

1 tablespoon fresh oregano leaves, minced, extra for garnish

Instructions

1

Eggplant:
Peel eggplants and slice into 1/4″ lengthwise slices – about 8 slices each totaling 16 slices. Use a mandoline for easy slicing.
Layer the slices with sprinklings of kosher salt in a colander, place in a sink. Let stand 20 minutes to pull out excess moisture.
Set grill to medium-high heat, lightly brush with olive oil.

2

Blot eggplant slices with paper towels or a kitchen towel; place them on a large rimmed tray – brush them with 1 T. olive oil on both sides.
Grill, covered not moving the first side – until strong grill marks form. Turn the slices over – turn heat down to medium- low.
Cook until nicely colored and cook through – about 5 minutes total. Remove to the rimmed tray, set aside. Brush with remaining tablespoon of olive oil, toss in the minced garlic, rub in (for extra garlicky flavor.)

3

Ricotta / Burrata Filling:
Mix all ingredients together. Make sure filling is cold, refrigerate if making ahead.

4

Garlicky Parmesan Breadcrumbs:
Mix all ingredients together, add a pinch of salt.

5

Preheat oven to 350 degrees.
Spoon 1 cup of marinara sauce on the bottom of a 10″ x 13″ heavy baking pan.
Lay out eggplant slices on a cutting board. With a large spoon, drop 2 1/2 tablespoon of filling on the end of each slice.
Roll up and place in the pan over the sauce. Continue with remaining ingredients, will have about 16 rolls.

6

Top the rolls with 1/2 cup remaining sauce. Dot the sauce with the fresh oregano leaves.
Top each roll with 1 teaspoon of the Garlicky Parmesan Breadcrumbs, scatter any extra.

7

Cover with foil, bake for about 25 minutes until bubbly and cooked through.
Broil for a few seconds if desired to crisp the topping.

See BLOG for more information and photos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

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