Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping - A Zest for Life

Ingredients

• 2 medium-large fresh eggplants (about 3 pounds)
• 2 tablespoons extra virgin olive oil (divided)
• 1 medium clove fresh garlic (peeled, finely grated)
• 1 1/2 cups ricotta cheese (preferably fresh)
• 8 ounces fresh burrata (cut into 1/2" cubes, about 1 cup)
• 1 large egg (beaten (I use pasture raised))
• 1/4 cup fresh parsley leaves (cleaned, dried and minced)
• 1/8 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt
• 3 tablespoons dry breadcrumbs (regular or gluten-free)
• 3 tablespoons parmesan reggiano cheese (coarsely grated)
• 1 teaspoon fresh garlic (finely grated)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh parsley leaves (cleaned, dried and minced)
• 1 1/2 cups marinara sauce (divided)
• 1 tablespoon fresh oregano leaves (minced, extra for garnish)