Eggplant Roll-Ups

Ingredients

• 2 cups arugula leaves chopped
• 1 cup basil leaves chopped
• 1 large eggplant firm
• 6 servings grill seasoning blend (recommended: McCormick Montreal Seasoning)
• 0.5 cup parmigiano freshly grated
• 9 servings grinds pepper black
• 1 cup ricotta cheese 
• 6 servings salt and pepper 
• 1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
• 6 small to 8 sun-dried tomatoes soft chopped (tender sun-dried tomatoes are available in small pouches in produce department)

Equipment

• grill
• grill pan

Directions

1. Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through.
2. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.