Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping
A Summer Pleasure: Grilled (not fried)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!
Servings: 4 serving, about 4 rolls per person
Equipment
- 1 heavy 10" x 13" baking pan with high sides
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 1/2 cups ricotta cheese preferably fresh
- 8 ounces fresh burrata cut into 1/2" cubes, about 1 cup
- 1 large egg beaten (I use pasture raised)
- 1/4 cup fresh parsley leaves cleaned, dried and minced
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon sea salt
Garlicky 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
Finishing: Sauce & Herbs:
- 1 1/2 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 (can leave on a little skin.) 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 grill 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 eggplant with remaining tablespoon of olive oil, toss in the minced garlic, rub in (for extra garlicky flavor.)
Ricotta / Burrata Filling:
- Mix well all ingredients together, do not overmix. Make sure filling is cold, refrigerate if making ahead.
Garlicky Parmesan Breadcrumbs:
- Mix all ingredients together, add a pinch of salt.
Fill Rollatini & Bake:
- 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.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 495kcal | Carbohydrates: 17g | Protein: 26g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 479mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1525IU | Vitamin C: 15mg | Calcium: 619mg | Iron: 3mg