Grilled Eggplant Rollatini Recipe | Valerie Bertinelli
This Grilled Eggplant Rollatini recipe is a showstopping breakfast that tastes even better than it looks. Simple and satisfying. Try it today.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Grill pan
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Baking dish
- Spoon
- Tongs
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 2 large eggplants, cut into 1/4-inch thick planks (16 planks)
- Olive oil, for brushing
- Kosher salt
- 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
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