Valerie Bertinelli's Grilled Eggplant Rollatini | Valerie's Home Cooking

Valerie rolls up a cheesy vegetarian dish that is so comforting and delicious, you won't even miss the meat! #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #GrilledEggplantRollatini Stream more of Valerie's #HomeCooking on Max! #StreamOnMax Get the recipe ▶ https://foodtv.com/3KpHBJQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Eggplant Rollatini RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 50 min (includes cooling time) Active: 25 min Yield: 6 servings Ingredients 2 large eggplants, cut into 1/4-inch thick planks (16 planks) Olive oil, for brushing Kosher salt and freshly ground black pepper 1 large egg 15 ounces ricotta 1/2 cup freshly grated Parmesan 2 tablespoons chopped basil 1 tablespoon chopped flatleaf parsley 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, grated 2 cups marinara sauce 1 cup freshly grated low-moisture mozzarella Directions Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Heat a grill pan over medium-high heat. Brush the eggplant slices with the olive oil on both sides and sprinkle lightly with salt and pepper. Working in batches, grill the eggplant until the eggplant is softened and has nice grill marks, 1 to 2 minutes per side. Remove to the prepared baking sheet and continue until all the eggplant is grilled. Whisk the egg in a large bowl. Next, add the ricotta, Parmesan, basil, parsley, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the mixture until everything is evenly incorporated. Spread 1 cup of the marinara sauce in a 9-by-13-inch baking dish. Lay one slice of eggplant on a clean work surface, with a short end facing you. Spoon 1 tablespoon of the ricotta mixture on the bottom of the slice. Roll the eggplant up and over the filling to encase the ricotta. Place the roll in the baking dish, seam-side down. Continue the process with the remaining eggplant and ricotta mixture. Top the with the remaining 1 cup marinara, then the mozzarella. Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand for 5 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Valerie Bertinelli's Grilled Eggplant Rollatini | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=2jHHQT-g3aE