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1
Preheat the grill pan and preheat the oven to 375 degrees F.
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2
Place a rack over a large baking sheet.
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3
Cut the 2 ends off the eggplant.
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4
Cut the eggplants lengthwise, into 1/2-inch thick slices.
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5
Arrange eggplant slices onto rack.
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6
Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants.
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7
Set aside for about 10 to 15 minutes.
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8
Rinse off the salt from the eggplants and pat dry with a towel.
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9
Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side.
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10
Remove slices from the grill pan and allow to cool.
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11
In a large bowl, beat eggs until lightly scrambled.
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12
Mix the ricotta in with the egg.
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13
Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine.
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14
Fold in basil just to combine.
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15
Do not overmix.
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16
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.
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17
Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down.
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18
Continue with remaining eggplant.
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19
Evenly distribute the tomato sauce on top of the eggplant rollatini.
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20
Season with salt and pepper.
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21
Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes.
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22
When cooked, drizzle the top with extra-virgin olive oil.
