Grilled Eggplant Rolls
alt.cooking-chien/Connie G/1999

2 each large eggplant (sliced lengthwise into 6 thin slices)
2 tablespoons plus 2 teaspoons olive oil
salt and pepper to taste
16 oz. fresh ricotta
2 tablespoon curly parsley - chopped
2 tablespoon Fresh Basil - chopped
6 oz. fresh tomato sauce
As needed: grated Parmesan cheese
fresh parsley (chopped for garnish)

Brush eggplant slices with 2 teaspoons olive oil. Season with salt and pepper. Grill on both sides until tender. Allow to cool.

Meanwhile, in a large bowl, blend ricotta, parsley, basil, remaining olive oil and salt and pepper to taste; mix well. Place on scoop of cheese mixture at the wider end of eggplant strip and roll lengthwise. Repeat until all strips are filled.

To serve, place two rolled strips, seam side down, on a warmed plate. Top with warmed tomato sauce: garnish with Parmesan and parsley.