Grilled Eggplant Rollatini Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 large eggplants, cut into 1/4-inch thick planks (16 planks)
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 large egg
• 15 ounces ricotta
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped basil
• 1 tablespoon chopped flatleaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, grated
• 2 cups marinara sauce
• 1 cup freshly grated low-moisture mozzarella