Eggplant Roll Ups

If your an eggplant fan, then this just might be your new favorite dish. I love the soft tender eggplant, mixed with the creamy ricotta and then the light crunch of the panko... It's just heavenly. Try it for yourself, they are also fun to make and even better to eat.

Ingredients:
- 1 medium eggplant
- 2 cups ricotta cheese (light)
- 1 cup sun-dried tomatoes (diced)
- 3/4 cup parmesan cheese, grated
- 1/2 onion, diced
- 4 garlic cloves, minced
- olive oil
- salt
- pepper
- garlic powder
- crushed red pepper flakes
- oregano
- bunch of fresh basil, chopped
- 2 cups panko crumbs
- Liz's Ultimate Sauce Recipe

To Make:
First, saute the onions, garlic and sundried tomatoes together until tender. In a large bowl, mix together with the parmesan cheese and the ricotta cheese. Add 1 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of oregano, 1/2 tsp of crushed red pepper flakes and 1/2 tsp. of garlic powder. Mix together. Then add in  a handful of fresh chopped basil.

In a large pan, coat with olive oil and heat on medium heat. Slice the eggplant into long 1/4 inch thick strips and saute in the olive oil until soft. Season with salt and pepper. Cook on both sides then remove from heat and cool.

Next, spread a thick layer of the cheese onto one side of the eggplant and roll up. Continue with all of the strips.

Last, sprinkle the panko onto a flat surface. Season with salt, pepper and garlic powder. Coat the eggplant roll ups with the panko. Lastly, Grill the roll ups on all sides until golden brown.

Serve with my ultimate sauce or any other tomato sauce and top with fresh basil. ENJOY!

Grilled Eggplant with Fresh Basil

I love grilling fresh vegetables in the summertime, it's easy and fun too. This took no time at all and I topped this grilled eggplant with fresh basil, it was to die for!

Ingredients:
- 1 eggplant, sliced thin
- olive oil
- garlic powder
- salt
- pepper
- handful of freshly chopped basil

To Make:
Heat a grill pan on the stove (or the grill outside) If your grilling inside, drizzle olive oil liberally in the bottom before heating the pan, that way the eggplant won't stick.

Lay the eggplant in the grill pan once the pan is semi-hot. Drizzle liberally with salt and season with black pepper and garlic powder. Drizzle olive oil overtop of the eggplant as well. Allow this to grill on medium heat for about 10 minutes. Keep checking to make sure it's not burning or cooking too quickly, if so, reduce the heat.

You can also cover the grill pan also. Check after 6-7 minutes. If the color looks good, flip them.

Remove once the eggplant is very tender (to taste).

Finish with one last drizzle of olive oil and top with fresh basil.