Grilled Eggplant Involtini

Preheat oven to 350 F.

Trim the stem off of the eggplant, then slice it lengthwise on the diagonal (so the slices are as wide as possible). Each slice should be about 1/4 inch thick. Layer the slices in a colander set over a plate. Sprinkle each layer with salt and let it stand for 30 minutes to drain. This is an important step. It draws out the moisture in the eggplant to ensure no sogginess.

Meanwhile, in a bowl, stir together the ricotta, mozzarella, half of the Parmigiano-Reggiano, the parsley and pepper.

Rinse the eggplant slices quickly under cold running water and pat dry with paper towels. Brush the slices on both sides with olive oil, then arrange them in a single layer on a rimmed baking sheet.

Heat a grill pan over medium-high heat. Cook eggplant slices on the grill pan for 3 minutes per side, or until tender. Remove them from the pan and let them cool.

When the eggplant slices are cool enough to handle spoon a thin layer of the sun-dried tomato pesto into a 13×9-inch baking dish. To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice. As each roll is formed, place it seam side down in the dish. Spoon the remaining sun-dried pesto over the rolls, then sprinkle evenly with the remaining half of the Parmigiano-Reggiano.

Bake in a 350 F oven until the rolls are heated through, about 10 minutes. Serve immediately.