Smoked Mozzarella Eggplant Rolls

Grilled eggplant topped with smoked mozzarella, pesto, and tomato. Eggplant slices are rolled, secured and palced back on the grill until cheese begins to melt. Eggplant rolls are served with hot marinara for dipping.

Ingredients -

1 large Eggplant, cut into 10 thin slices, salted, placed in colander 20 minutes, rinsed in cold water
8 slices Smoked Mozzarella
2 Plum Tomatoes, cut into 8 thick slices
3 tablespoons Pesto
Balsamic Vinegar and Olive Oil, for drizzling (optional)
Marinara Sauce, warmed

Preparation:

1. Preheat grill to medium heat. Spray grill grate liberally with oil.

2. Pat dry eggplant with paper towels.

3. Grill eggplant slices 8-10 minutes, turning once after 5 minutes.

4. Remove from grill to plate. Place mozzarella slice in center of each slice.

5. Top mozzarella with dollop of pesto and place tomato slice on pesto.

6. Fold eggplant in to roll. Place back on grill, seam side down.

7. Heat until mozzarella begins to melt.

8. Remove from grill to serving platter. Drizzle with balsamic vinegar.

9. Serve hot with marinara sauce.

Cooking Tip

Storing Eggplant

Place eggplant in airtight zip-lock bag and store in the crisper section of the refrigerator. Eggplant will last up to a week when stored properly, but really should be eaten at the earliest time possible.

Cooking Tip

Cook Eggplant Thoroughly

Eggplant should always be thoroughly cooked as the eggplant can cause can upset some peoples stomachs if it is not.