Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping
Aug 10, 2017, Updated Dec 19, 2020
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!
A lighter touch~ Eggplant is grilled, not fried. A crisp topping adds just the right touch. I’ve used Gluten- Free Breadcrumbs.
Ingredients
- 2 medium-large fresh eggplants, about 3 pounds
- 2 tablespoons extra virgin olive oil, divided
- 1 medium clove fresh garlic, peeled, finely grated
- 1 ½ cups ricotta cheese, preferably fresh
- 8 ounces fresh burrata, cut into 1/2" 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
- 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
Instructions
- 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.
- 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.
