Grilled eggplant roll-ups with ricotta pesto-- 2 med eggplants, 2 tbsp. EVOO, ½ c ricotta, ¾ c pesto, 2 tsp lemon juice. Slice eggplants lengthwise (about 6 slices ea) brush w/oil, GRILL on stovetop pan ea side. MIX cheese, pesto, lemon juice. SPREAD heaping tbsp of mixture evenly over ea slice. ROLL up the slices, place on a plate seam-side, serve immediately.
Delicious lasagna rolls made using zucchini instead of pasta. A healthy, gluten free alternative with all the flavor of the traditional version!