-
1
Preheat oven to 350 F.
-
2
Trim the stem off of the eggplant, then slice it lengthwise on the diagonal (so the slices are as wide as possible).
-
3
Each slice should be about 1/4 inch thick.
-
4
Layer the slices in a colander set over a plate.
-
5
Sprinkle each layer with salt and let it stand for 30 minutes to drain.
-
6
This is an important step.
-
7
It draws out the moisture in the eggplant to ensure no sogginess.
-
8
Meanwhile, in a bowl, stir together the ricotta, mozzarella, half of the Parmigiano-Reggiano, the parsley and pepper.
-
9
Rinse the eggplant slices quickly under cold running water and pat dry with paper towels.
-
10
Brush the slices on both sides with olive oil, then arrange them in a single layer on a rimmed baking sheet.
-
11
Heat a grill pan over medium-high heat.
-
12
Cook eggplant slices on the grill pan for 3 minutes per side, or until tender.
-
13
Remove them from the pan and let them cool.
-
14
When the eggplant slices are cool enough to handle spoon a thin layer of the sun-dried tomato pesto into a 13x9-inch baking dish.
-
15
To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice.
-
16
As each roll is formed, place it seam side down in the dish.
-
17
Spoon the remaining sun-dried pesto over the rolls, then sprinkle evenly with the remaining half of the Parmigiano-Reggiano.
-
18
Bake in a 350 F oven until the rolls are heated through, about 10 minutes.
-
19
Serve immediately.
