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Grilled Eggplant Rollatini
Ingredients
  • subheading: For the Marinara:
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • ¼ teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 3 tablespoons finely chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • subheading: For the Rollatini:
  • 1 cup whole milk ricotta cheese
  • 1 cup grated fresh mozzarella, divided
  • ⅓ cup grated sharp provolone
  • ⅔ cup finely grated Parmigiano-Reggiano cheese, divided
  • 1 large egg
  • ¼ cup finely chopped fresh basil, plus more for garnish
  • 2 large eggplants, ends trimmed and cut lengthwise into ¼-inch slices
  • ⅓ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Type of fire: two-zone indirect
  • Grill heat: medium-high
Steps
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