• Preheat your grill to medium-high heat. Season the eggplant slices with salt and pepper. Brush both sides of the slices with olive oil. Grill the eggplant slices for about 2-3 minutes on each side, or until tender and grill marks appear.
• In a mixing bowl, combine ricotta cheese, basil, garlic, spinach, and sun-dried tomatoes. Mix well.
• Lay the grilled eggplant slices flat on a working surface. Place a tablespoon of the ricotta mixture on one end of each slice. Roll up the slices tightly and secure with a toothpick if necessary.
• Arrange the rolls on a serving platter. Sprinkle with grated Parmesan cheese before serving.

Tip:

• Enhance the fl avor by adding a drizzle of balsamic glaze over the rolls before serving. If you don’t have a grill, you can broil the eggplant slices in the oven until tender.