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1
Place oil, garlic, and red pepper flakes in a medium saucepan over medium heat. Cook until fragrant and bubbles start to form around garlic, 30-60 seconds. Stir in crushed tomatoes and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in basil. Season with salt and pepper. Set aside.
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2
Whisk together ricotta, 1/3 cup of mozzarella, provolone, 1/3 cup parmesan, egg, and 1/4 cup basil in a medium bowl. Set aside.
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3
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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4
and
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5
the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant slices until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board.
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6
Place a heaping tablespoon of ricotta filling on wider end of eggplant slice and roll eggplant closed around filling. Repeat with remaining eggplant slices and filling.
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7
Spread a thin layer of marinara sauce along the bottom of a large tray or shallow baking dish. Place eggplant rolls in dish and top with remaining mozzarella and parmesan cheese. Place on cool side of the grill, cover with aluminum foil, and let cook until cheese has melted, about 15 minutes. Remove from grill, garnish with additional basil, and serve.
