30-Minute Grilled Eggplant Rollatini
Tender grilled eggplant slices are filled with a creamy ricotta, Parmesan, basil, and nutmeg mixture, rolled up, topped with marinara, and baked. A light, protein-rich, fiber-packed dish perfect for quick, flavorful meals.
Equipment
- 1 Grill pan
- 1 Measuring spoons & cups
- 1 Mixing Bowl
- 1 9 x 13-Inch Casserole Dish
- 1 Grater
Ingredients
- 3 Eggplants sliced lengthwise into 12 slices (½-inch / ¾ cm thick)
- 4 tbsp Olive Oil
- Salt to taste
- Ground Black Pepper to taste
- 1 ½ cups Ricotta Cheese homemade preferred
- ½ cup Parmesan Cheese grated (plus extra for topping)
- 3 tbsp Fresh Basil chopped
- Freshly Grated Nutmeg ~30 runs across a grater
- ¼ tsp Salt
- ⅛ tsp Freshly Ground Black Pepper
- Marinara Sauce as needed
Instructions
- Salt and Sweat the Eggplant: Lay the eggplant slices on a large cutting board in a single layer. Sprinkle each slice evenly with salt and let them sit for 20 minutes to draw out excess moisture and bitterness. Afterward, gently pat the slices dry with a paper towel to remove both the moisture and extra salt.
- Preheat and Oil the Grill Pan: Place a grill pan over medium-high heat and allow it to become hot. Brush both sides of each eggplant slice with olive oil, and season lightly with black pepper and a pinch of salt. This ensures even cooking, prevents sticking, and creates gorgeous, smoky grill marks.
- Grill the Eggplant Slices: Place the prepared eggplant slices on the hot grill pan, giving each slice enough space for proper searing.Grill for approximately 5 minutes per side until tender and marked with dark grill lines. Once done, transfer the slices to a plate and allow them to cool slightly so they are easier to handle.
- Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta, grated Parmesan, chopped basil, freshly grated nutmeg, salt, and pepper. Stir gently but thoroughly until all ingredients are evenly incorporated, resulting in a creamy, fragrant filling ready to complement the smoky eggplant.
- Assemble the Rollatini: Spread a thin layer of marinara sauce across the bottom of a 9 x 13-inch casserole dish. Take each cooled eggplant slice and spoon approximately 6 tablespoons of the ricotta mixture onto the end nearest to you. Roll the slice carefully, tucking in the filling, and place seam-side down in the dish. Repeat until all slices are rolled and arranged in a single layer.
- Top and Bake: Pour additional marinara sauce evenly over the rolled eggplant slices and sprinkle generously with grated Parmesan. Place the casserole dish in a preheated oven at 350°F (176°C) and bake uncovered for 20 minutes, until the cheese melts, the sauce bubbles gently, and the rollatini are heated through.
- Serve and Enjoy: Remove the casserole from the oven and allow it to rest for 5 minutes. Serve the Grilled Eggplant Rollatini warm, garnished with extra fresh basil or a drizzle of olive oil, enjoying a rich, satisfying, protein-packed, and fiber-filled dish perfect for any meal.
Notes
- For best results, slice eggplant evenly about ½-inch thick to ensure uniform cooking and easy rolling.
- Salting the eggplant is crucial to remove excess moisture and bitterness; don’t skip this step.
- Homemade ricotta adds a creamier, fresher taste, but store-bought ricotta works well in a pinch.
- Grill marks enhance flavor, but if an indoor grill isn’t available, broil or pan-sear the slices lightly.
- The dish can be made ahead and baked just before serving, making it meal-prep friendly.