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1
Preheat grill to 350 degrees F.
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2
Thinly slice eggplant lengthwise.
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3
Lightly brush or spray with olive oil and place directly on grill.
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4
Grill until soft, approximately 10 minutes.
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5
Take off grill and let cool.
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6
Quarter tomatoes, sprinkle olive oil and toss to coat.
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7
Sprinkle garlic powder, onion powder, salt, and pepper.
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8
Sprinkle basil on top.
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9
Toss everything together to coat evenly.
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10
Place tomatoes on grill pan lined with aluminum foil.
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11
When eggplant comes off the grill, put tomatoes on.
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12
Grill for 10 minutes or until skin begins to peel off.
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13
Remove tomatoes and carefully scoop/pour tomatoes and released liquid into a bowl.
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14
To make the filling, combine ricotta cheese, Parmesan cheese, parsley, garlic powder, and crushed red pepper.
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15
Sprinkle black pepper.
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16
Place a spoonful of filling at one end of eggplant and roll up.
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17
Place seam side down on grill pan (see notes).
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18
Place filled eggplant back on grill (on grill pan) for 10 minutes or until warmed through.
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19
To assemble dish, spread some tomato mixture on bottom of large pan (see notes).
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20
Place filled and grilled rollatini on top and cover with more tomatoes.
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21
Shred mozzarella on top of the dish and serve warm.
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22
Notes: 1.
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23
You can use toothpicks to hold rollatini together.
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24
If using toothpicks, soak in water for 30 minutes prior to using/grilling.
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25
2.
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26
Use a slotted to spoon to gather tomatoes and leave extra liquid in bowl.
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27
Add liquid to your liking, but watch for wateriness.
