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1
Heat grill to high heat.
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2
Toss the eggplant slices in olive oil, a pinch of sea salt, and ground black pepper.
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3
Using tongs, place the eggplant slices directly onto your clean grilling surface.
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4
Grill until eggplant is browned on both sides, 34 minutes per side.
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5
Remove from grill and set aside to cool down to room temperature.
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6
Preheat oven to 350 degrees F.
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7
In a bowl, mix together ricotta cheese, 1/2 cup of the mozzarella (set aside the rest for garnish), basil pesto, egg, a pinch of sea salt and a pinch of ground black pepper.
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8
In an 8 x 10 inch baking dish, pour 1/4 cup pasta sauce to evenly coat the bottom surface.
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9
Spread approximately 1 tablespoon of the ricotta mixture onto one side of each slice of eggplant, top to bottom.
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10
Evenly spread out a few pieces of the sliced roasted red peppers and the marinated artichokes.
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11
Starting at one end of the eggplant slice, gently roll toward the other end of the eggplant, securing the stuffing inside.
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12
Place each roll into the sauced baking dish, lipped-side down to prevent unrolling.
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13
Bake in the oven, uncovered, for approximately 15 minutes.
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14
Remove from oven.
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15
Top each roll with 1 tablespoon of sauce, some grated mozzarella cheese, and chives (optional).
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16
Serve.
