Grilled Eggplant Rollatini with Garlicky Parmesan Breadcrumb Topping
Grilled Eggplant Rollatini with Garlicky Parmesan Topping: A light, flavorful Italian vegetarian dish perfect for summer. Enjoy creamy Burrata and marinara with crispy breadcrumbs!
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Cooking tools:
- Grill
- Mandoline
- Baking pan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Pastry brush
- Microplane
- Grater
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Paper towel
- Kitchen towel
- Aluminum foil
- Oven
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)
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