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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.


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


1 ½ cups marinara sauce, divided

1 tablespoon fresh oregano leaves, minced, extra for garnish



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.


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.)


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


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


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.


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.


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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