Grilled Eggplant Involtini

1. 1

   Preheat oven to 350 F.

2. 2

   Trim the stem off of the eggplant, then slice it lengthwise on the diagonal (so the slices are as wide as possible).

3. 3

   Each slice should be about 1/4 inch thick.

4. 4

   Layer the slices in a colander set over a plate.

5. 5

   Sprinkle each layer with salt and let it stand for 30 minutes to drain.

6. 6

   This is an important step.

7. 7

   It draws out the moisture in the eggplant to ensure no sogginess.

8. 8

   Meanwhile, in a bowl, stir together the ricotta, mozzarella, half of the Parmigiano-Reggiano, the parsley and pepper.

9. 9

   Rinse the eggplant slices quickly under cold running water and pat dry with paper towels.

10. 10

    Brush the slices on both sides with olive oil, then arrange them in a single layer on a rimmed baking sheet.

11. 11

    Heat a grill pan over medium-high heat.

12. 12

    Cook eggplant slices on the grill pan for 3 minutes per side, or until tender.

13. 13

    Remove them from the pan and let them cool.

14. 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. 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. 16

    As each roll is formed, place it seam side down in the dish.

17. 17

    Spoon the remaining sun-dried pesto over the rolls, then sprinkle evenly with the remaining half of the Parmigiano-Reggiano.

18. 18

    Bake in a 350 F oven until the rolls are heated through, about 10 minutes.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.