Grilled Eggplant Rolls / Eggplant Involtini

Eggplants: Large, sliced lengthwise for grilling.

Ricotta cheese: Creamy cheese for the filling.

Parmesan cheese: Adds a nutty flavor to the filling.

Marinara sauce: Tomato-based sauce to top the rolls.

Olive oil: Used for brushing the eggplant slices.

Salt: Enhances the flavor of the eggplant.

Black pepper: Adds a bit of spice to the dish.

Basil: Fresh and chopped for the filling.

When grilling eggplant, make sure to cut the slices evenly to ensure they cook uniformly. If the slices are too thick, they may not become tender enough to roll. Additionally, after brushing with olive oil, let the slices sit for a few minutes to absorb the oil, which helps in achieving a nice char and prevents sticking to the grill.

• eggplants - Substitute with zucchini: Zucchini has a similar texture when grilled and can be sliced lengthwise to mimic the shape of eggplant.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, making it a good alternative.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a suitable replacement.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different but complementary flavor with its basil and garlic notes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• fresh basil - Substitute with fresh oregano: Fresh oregano offers a robust and aromatic flavor that complements the other ingredients well.

• Allow the grilled eggplant rolls to cool completely before storing. This helps to prevent condensation, which can make the rolls soggy.

• Place the cooled eggplant rolls in an airtight container. If stacking multiple layers, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. This ensures the cheese mixture remains fresh and the eggplant retains its texture.

• For longer storage, freeze the eggplant rolls. Arrange them in a single layer on a baking sheet and place in the freezer until they are firm. This prevents them from sticking together.

• Once frozen, transfer the eggplant rolls to a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the eggplant rolls in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the eggplant rolls in a baking dish, cover with marinara sauce, and bake for 20-25 minutes until heated through and bubbly.

• Preheat your oven to 350°F (175°C). Place the eggplant rolls in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 15-20 minutes until heated through.

• For a quicker method, use the microwave. Place the eggplant rolls on a microwave-safe plate, cover with a microwave-safe lid or another plate to trap moisture, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until hot.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan, place the eggplant rolls in the skillet, cover with a lid, and heat for about 5-7 minutes, turning occasionally to ensure even heating.

• For an air fryer, preheat to 350°F (175°C). Place the eggplant rolls in the basket, ensuring they are not touching, and heat for about 5-7 minutes. Check for doneness and continue heating in 1-2 minute intervals if necessary.

• To reheat on a grill, preheat the grill to medium heat. Wrap the eggplant rolls in aluminum foil to prevent them from drying out and place them on the grill. Heat for about 10 minutes, turning occasionally to ensure even warming.

• Grill: Used to cook the eggplant slices to tender perfection, imparting a smoky flavor.

• Basting brush: Essential for brushing olive oil onto the eggplant slices evenly.

• Mixing bowl: Needed to combine the ricotta, parmesan, and basil into a smooth filling.

• Spatula: Handy for flipping the eggplant slices on the grill without tearing them.

• Baking dish: Used to hold the rolled eggplant slices and marinara sauce for baking.

• Oven: Required to bake the eggplant rolls at 375°F (190°C) until they are heated through and the cheese is melted.

• Measuring cups: Necessary for accurately measuring the ricotta, parmesan, and marinara sauce.

• Knife: Used to slice the eggplants lengthwise into even slices.

• Cutting board: Provides a stable surface for slicing the eggplants.

• Spoon: Useful for placing the cheese mixture onto each eggplant slice before rolling.

Prepare the filling ahead: Mix the ricotta, parmesan, and basil the night before to save time.

Use a mandoline: Slice the eggplant quickly and uniformly with a mandoline slicer.

Preheat the grill: Start preheating the grill while you prepare the eggplant slices.

Batch grilling: Grill multiple eggplant slices at once to speed up the process.

Store-bought marinara: Use a high-quality store-bought marinara sauce to save time on making your own.