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Grilled Eggplant with Ricotta

Source of Recipe


Scott Harris, Chef Talk






List of Ingredients



• 2 large eggplant, sliced lengthwise into 6 thin slices
  
• 2 Tbsp plus 2 tsp olive oil
  
• Salt and pepper to taste
  
• 16 ounces fresh ricotta
  
• 2 Tbsp chopped curly parsley
  
• 2 Tbsp chopped fresh basil
  
• 6 ounces fresh tomato sauce, warmed
  
• Grated Parmesan cheese
  
• Fresh chopped parsley for garnish
  






Instructions



1. Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool.
   
   
2. Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil, and salt and pepper to taste; mix well.
   
   
3. Place one scoop of the cheese mixture at wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled.
   
   
4. To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce; garnish with Parmesan and parsley.
   
   Makes 3 servings.