Valerie Bertinelli’s Grilled Eggplant Rollatini | Valerie’s Home Cooking | Food Network

Valerie rolls up a cheesy vegetarian dish that is so comforting and delicious, you won’t even miss the meat!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Grilled Eggplant Rollatini
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 50 min (includes cooling time)
Active: 25 min
Yield: 6 servings

Ingredients

2 large eggplants, cut into 1/4-inch thick planks (16 planks)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 large egg
15 ounces ricotta
1/2 cup freshly grated Parmesan
2 tablespoons chopped basil
1 tablespoon chopped flatleaf parsley
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
2 cups marinara sauce
1 cup freshly grated low-moisture mozzarella

Directions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

Heat a grill pan over medium-high heat. Brush the eggplant slices with the olive oil on both sides and sprinkle lightly with salt and pepper. Working in batches, grill the eggplant until the eggplant is softened and has nice grill marks, 1 to 2 minutes per side. Remove to the prepared baking sheet and continue until all the eggplant is grilled.

Whisk the egg in a large bowl. Next, add the ricotta, Parmesan, basil, parsley, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the mixture until everything is evenly incorporated.

Spread 1 cup of the marinara sauce in a 9-by-13-inch baking dish. Lay one slice of eggplant on a clean work surface, with a short end facing you. Spoon 1 tablespoon of the ricotta mixture on the bottom of the slice. Roll the eggplant up and over the filling to encase the ricotta. Place the roll in the baking dish, seam-side down. Continue the process with the remaining eggplant and ricotta mixture. Top the with the remaining 1 cup marinara, then the mozzarella.

Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand for 5 minutes before serving.

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Valerie Bertinelli’s Grilled Eggplant Rollatini | Valerie’s Home Cooking | Food Network