Grilled Eggplant Rollintini :: Twist on a Classic

Grilled Eggplant Rollintini :: Twist on a Classic

Grilled Eggplant Rollintini :: Twist on a Classic

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 egg
  • 2 eggplants
  • a handful of chopped parsley
  • 1 1/2 cups marinara sauce
  • 3/4 cup part skim shredded mozzarella
  • 2 cups part skim ricotta
  • 1/4 cup grated pecorino romano
  • 1 salt and pepper
Instructions

Oven at 375 degrees.

Cut the eggplant lengthwise into approx 1/2" slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.Slather the mixture onto each slice of grilled eggplant.

Roll up and place into a baking dish that has a thin layer of sauce.Top with a little more sauce and the shredded mozzarella.

Bake for approx 20 minutes, until lightly golden and bubbly.

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