Barbequed Eggplant Rollatini

2kg Eggplant, Raw, Unpeeled, Medium

1 1/2 tsp Sea Salt – Coarse

3 tbsp 100% Italian Extra Virgin Olive Oil

500g Low-fat Ricotta Cheese

1 Large Egg

1/2 cup lite Shredded Mozzarella

8 tbsp Grated Parmesan Cheese

10 Fresh Basil Leaves

2 cups Crushed Tomatoes Peeled with No Salt Added

1 tbsp Kroger Pine Nuts

5 g Parsley, Raw Fresh

1/4 tsp Spices, Crushed Red Peppers

1. Preheat the BBQ grill to 200-225 degrees.

2. Place a disposable aluminum grill liner with some non stick foil over it.

3. Cut the eggplants lengthwise, into 1/4 inch thick slices. Arrange eggplants onto rack.

4. Sprinkle with 1 1/2 tsp sea salt if you prefer to help remove excess moisture and any bitterness from the eggplants (I prefer not to). Set aside for about 10 to 15 minutes.

5. Brush the eggplant slices with olive oil and place on a hot grill until lightly browned on each side and tender, about 2-1/2 minutes per side. If you do not have an outdoor grill, you can use a grill pan. Brush or spray vegetable oil evenly over the grill pan.

6. In a large bowl, mix the ricotta and egg. Add mozzarella, 6 tablespoons of Parmesan and toasted crushed pine nuts and gently combine. Fold in parsley, basil, Crushed Red Peppers just to combine. Do not over mix.

7. Place a heaping tablespoon of the cheese mixture on 1 end of the eggplant and roll up.

8. Place the eggplant rollatini seam side down with a drizzle of olive oil and 1/4 cup sauce on the bottom into a 13 by 9-inch Disposable Aluminum baking pan. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper.

9. Sprinkle with remaining 2 tablespoons of Parmesan and bake (grill) for 25 minutes.

Amount per Serving

Calories 319

Total Fat  17.46g

Saturated Fat  7.76g

Sodium  1097.06mg

Total Carbohydrate  24.08g

Dietary Fiber  10.93g

Sugars  12.31g

Protein  23.15g