Eggplant & Ricotta Roll-ups with Tomato Sauce

A warm-weather spin on eggplant parmesan, with grilled Japanese eggplant and creamy herbed ricotta

This recipe is a cross between eggplant parmesan and lasagna but is lighter and healthier than both. Thinly-sliced grilled eggplant becomes the foundation for these roll-ups, which get stuffed with a creamy herbed ricotta cheese and then smothered in warm tomato sauce. The raw herbs in the filling and the acid in the tomato sauce add a lot of freshness to the dish. It's a quick meal, and the only step that takes any time (assembling the roll-ups) is fun for guests and kids to help out with. It's a nice meal to enjoy on a late summer evening, when the days are still warm and the nights start to cool down in anticipation for autumn.


Related Recipes:
- Eggplant Parmesan
- Homemade Ricotta Cheese
- Grilled Eggplant with Burrata & Romesco


Grilled Eggplant & Herbed Ricotta Roll-ups with Tomato Sauce:

• Heat a grill to high.
• Slice 3 Japanese or Chinese eggplants lengthwise into 1/4" strips.
• Brush the eggplant with olive oil and season with salt and pepper.
• Grill the eggplant for 2-3 minutes per side, or until soft and lightly charred in some areas.
• Meanwhile, stir together 1 c. fresh ricotta cheese, 1 tbsp. fresh chopped basil, 1 tbsp. fresh chopped parsley, and a large pinch of salt and pepper.
• Drop a tbsp. of the ricotta at the end of a slice of grilled eggplant, then roll the eggplant up into a pinwheel. Repeat with remaining eggplant.
• To serve, divide the eggplant roll-ups onto plates and spoon warm tomato sauce on top. Garnish with fresh basil.

Serves two-three