Great on the grill, can be vegetarian or can add ground beef or ground pork. Prep time is lengthy to remove the bitterness from the eggplant slices. May be eliminated if desired.
Slice eggplant lengthwise 1/4 inch.
Place a cooling rack over a baking sheet. Lay eggplant slices on the rack, generously salting each slice. Place another baking sheet on top of the eggplant and weigh it down with a few cans.
Let them sit 30 mins. Flip slices, salt again, weigh down again and let them sit for another 30 mins.
2
While eggplant is mellowing prepare ricotta filling. Put ricotta cheese in bowl. Mince garlic, add to ricotta. Beat egg, add salt, mix in to ricotta cheese.
3
Prepare marinara sauce. In saucepan heat diced tomatoes, add 1 tbsp olive oil, salt, Splenda, and cook down. Add Italian seasoning to taste. Set aside.
4
Rinse the eggplant slices well and pat dry with a paper towel. Prepare grill or grill pan on moderately-high heat. Brush slices with olive oil on one side; place oiled side down on grill and brush the other side. Cook until browned, about 2 mins, the flip and cook other side for about 2 more mins.
5
To prepare rolls, place about 2 tablespoons ricotta filling at one end of eggplant slice. Roll and place on baking sheet, seam side down. Cover with marinara sauce, then top with mozzarella cheese.
6
Place in 350 degree pre-heated oven for 15 minutes or until bubbly.
Enjoy!
