Grilled Eggplant Rollatini
- 2 whole Eggplant
- 20 Roma Tomatoes
- 13 cups Olive Oil
- 1 Tablespoon Garlic Powder
- 1/2 Tablespoons Onion Powder
- Salt And Black Pepper To Taste
- 1/4 cups Thinly Sliced Basil
- 4 ounces, weight Fresh Mozzarella Ball
- 1- 1/2 cup Ricotta Cheese
- 3/4 cups Parmesan Cheese
- 1/4 cups Parsley, Chopped
- 1/2 teaspoons Garlic Powder
- 1/4 teaspoons Crushed Red Pepper Flakes
- Black Pepper To Taste
DirectionsPreheat grill to 350 degrees F.
Thinly slice eggplant lengthwise.
Lightly brush or spray with olive oil and place directly on grill.
Grill until soft, approximately 10 minutes.
Take off grill and let cool.
Quarter tomatoes, sprinkle olive oil and toss to coat.
Sprinkle garlic powder, onion powder, salt, and pepper.
Sprinkle basil on top.
Toss everything together to coat evenly.
Place tomatoes on grill pan lined with aluminum foil.
When eggplant comes off the grill, put tomatoes on.
Grill for 10 minutes or until skin begins to peel off.
Remove tomatoes and carefully scoop/pour tomatoes and released liquid into a bowl.
To make the filling, combine ricotta cheese, Parmesan cheese, parsley, garlic powder, and crushed red pepper.
Sprinkle black pepper.
Place a spoonful of filling at one end of eggplant and roll up.
Place seam side down on grill pan (see notes).
Place filled eggplant back on grill (on grill pan) for 10 minutes or until warmed through.
To assemble dish, spread some tomato mixture on bottom of large pan (see notes).
Place filled and grilled rollatini on top and cover with more tomatoes.
Shred mozzarella on top of the dish and serve warm.
Notes: 1. You can use toothpicks to hold rollatini together.
If using toothpicks, soak in water for 30 minutes prior to using/grilling.
2. Use a slotted to spoon to gather tomatoes and leave extra liquid in bowl.
Add liquid to your liking, but watch for wateriness.