Grilled Eggplant with Ricotta, Chicken, and Basil Stuffing - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Eggplant with Ricotta, Chicken, and Basil Stuffing



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    Eggplant-stem removed, sliced into 8 lengthwise slices about1/4” thick
    ½ Cup Extra Virgin Olive Oil
    ¾ Cup Onions-diced
    2 tsp. Garlic-minced
    1 ½ Cups Ricotta Cheese
    1 Cup Cooked Chicken Meat-cut into ½” pieces or shredded
    ¼ Cup Parmesan Cheese-grated
    Fresh Basil Leaves-cut or torn into pieces
    Salt and Black Pepper to Taste



    • Heat grill on high. Lightly coat the eggplant slices with half of the olive oil.
    • Grill eggplant for about 2 minutes on each side just to soften and obtain grill flavor. Let cool.
    • Meanwhile, heat a sauté pan heat on medium heat.
    • Add the remaining olive oil, add onions, cook for 2 minutes until softened and sweet smelling,.Add the garlic and cook for another 30 seconds. 
    • Remove from pan and let cool.  \
    • To prepare the filling combine the ricotta , chicken, onions, garlic, Parmesan, and basil. Season to taste with salt and black pepper.
    • Lay out the eggplant slices, season lightly with salt and pepper if desired.
    • Divide the filling among all 8 slices, and roll eggplant around filling.
    • Serve at room temperature or place the rolls in a casserole dish and heat in a preheated 350ºf oven for about 25 minutes or until hot.
    • Serve with your favorite tomato sauce. Enjoy!