Eggplant Rollatini ( Giada revised version)

3		eggplants
32  ounces		ricotta cheese
2		large eggs, lightly beatens
1/2  cup		shredded mozzarella
8  tablespoons		grated Parmesan
20		basils
2  cups		tomato sauce

Tip: For nutritional information on all the ingredients in Eggplant Rollatini ( Giada revised version) just click on each ingredient name. Then adjust the serving size for any Eggplant Rollatini ( Giada revised version) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese ( I omitted: and 3 T toasted pine nuts) and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes.