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

Instructions:

  1. Sprinkle eggplant slices with salt and arrange on a baking sheet lined with paper towels. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. In a large bowl, combine ricotta cheese, Parmesan cheese, basil, parsley, garlic, egg, nutmeg, salt, and pepper. Mix well until thoroughly combined.
  3. Preheat grill to medium-high heat. Lightly brush the grates with olive oil.
  4. Brush eggplant slices lightly with olive oil. Grill for 2-3 minutes per side, until tender and lightly charred.
  5. Spread a thin layer of ricotta filling on each eggplant slice. Roll up tightly and place seam-side down in a baking dish (if baking). If not baking, arrange on serving platter.
  6. If desired, spread marinara sauce across the bottom of your backing dish before arranging rolls in a single layer. Top with extra Parmesan cheese and bake at 375°F (190°C) for 15-20 minutes, or until heated through and cheese is melted and bubbly.
  7. Garnish with fresh basil leaves and serve immediately.