Eggplant Rollatini Recipe

1. Preheat the oven to 375°. Spray a 2-quart casserole dish with vegetable spray and set aside.
2. Cut the stems and heel of the eggplant, then slice the eggplant into ½" thick slices from root to tip.  
3. Place the slices on a wire rack sitting on a sheet pan.  Sprinkle with kosher salt and let sit for 15 minutes. Flip the eggplant, sprinkle the other side with salt and sit for another 15 minutes.  Rinse the salt off the eggplant, then blot dry thoroughly with paper towels.
4. Heat a large griddle pan over medium-high heat.  Add the olive oil and turn the pan to coat with the oil.  Working in batches, lay the eggplant onto the hot grill pan and cook on one side for 4-5 minutes until tender and grill marks appear. Flip the eggplant and cook for another 4-5 minutes.  Transfer the grilled eggplant to a sheet pan while you continue cooking the rest.

For the Cheese Filling:

1. Make the filling while the eggplant rests with the salt (step 3).  Combine the ricotta cheese, ½ cup mozzarella, ¼ cup parmesan, the egg, fresh herbs, lemon zest, salt and pepper in a medium bowl. Stir to combine.  

Assemble the rollatini

1. Spoon ½ cup of marinara sauce into the bottom of the casserole dish and spread it with a spoon.
2. Lay a slice of eggplant (short end facing you) on a work surface. Add a mounded tablespoon of ricotta filling about 1½" from the bottom of the eggplant carefully fold the bottom over the filling, and continue rolling the eggplant up into a tight roll. Transfer the eggplant to the casserole dish and continue until you've used all the eggplant and filled the container.
3. Spoon the remaining marinara over the tops of the rollatini.  Garnish with remaining Mozzarella and Grana Padana. Bake uncovered for 20-25 minutes or until bubbly and fragrant.
4. Let the dish sit for 5-10 minutes before serving. Serve with extra marinara sauce, cheese and chopped basil.