Grilled Italian Eggplant Rollatini Recipe :: The Meatwave

Ingredients

• For the Marinara
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons finely chopped fresh basil
• Kosher salt and freshly ground black pepper
• For the Rollatini
• 1 cup whole milk ricotta cheese
• 1 cup grated fresh mozzarella, divided
• 1/3 cup grated sharp provolone
• 2/3 cup finely grated Parmigiano-Reggiano cheese, divided
• 1 large egg
• 1/4 cup finely chopped fresh basil, plus more for garnish
• 2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
• 1/3 cup extra-virgin olive oil