Grilled Eggplant RollUps My Italian Ricotta Secret

Name: Grilled Eggplant RollUps My Italian Ricotta Secret
Total time: 45 min
Ingredients: 2 large eggplants (about 2 lbs / 900g total), sliced lengthwise into ¼-inch (6mm) thick slices; 2 tablespoons kosher salt (plus more to taste); ¼ cup olive oil (60 ml), plus more for brushing grill; Freshly ground black pepper, to taste; 15 ounces (425g) whole milk ricotta cheese, drained; ½ cup (50g) grated Parmesan cheese, plus more for topping; ¼ cup (15g) chopped fresh basil; ¼ cup (15g) chopped fresh parsley; 1 clove garlic, minced; 1 large egg, lightly beaten; ¼ teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; 1/2 cup marinara sauce; Fresh basil leaves, for garnish

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Craving easy Italian appetizers My Grilled Eggplant RollUps with Ricotta are smoky creamy perfection A simple impressive vegetarian dish Get the recipe

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Ingredients

2 large eggplants (about 2 lbs / 900g total), sliced lengthwise into ¼-inch (6mm) thick slices
2 tablespoons kosher salt (plus more to taste)
¼ cup olive oil (60 ml), plus more for brushing grill
Freshly ground black pepper, to taste
15 ounces (425g) whole milk ricotta cheese, drained
½ cup (50g) grated Parmesan cheese, plus more for topping
¼ cup (15g) chopped fresh basil
¼ cup (15g) chopped fresh parsley
1 clove garlic, minced
1 large egg, lightly beaten
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1/2 cup marinara sauce
Fresh basil leaves, for garnish