Eggplant Rollatini-NO Ketchup necessary

Makes 6 servings

You certainly need an authentic italian meal from your Jersey girl friend. My dad used to make us trays of this in college and you loved it.

ingredients

1
Preheat the grill and preheat the oven to 375 degrees F.
2
Place a rack over a large baking sheet. Cut the eggplants lengthwise, into 1/2 inch thick slices. Arrange eggplants onto rack. Sprinkle with salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry. Brush the eggplant slices with olive oil and place on a hot grill (or pan) until lightly browned on each side and tender, about 4 minutes per side.(make sure to spray or oil grill/pan)
3
In a large bowl, mix the ricotta and egg. Add mozzarella, 3 tablespoons of Parmesan and basil and gently combine. Do not over mix.
4
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini onto a greased baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Source: Carolyn