Grilled Eggplant (Involtini Il Forno)

• 1 tablespoon chopped garlic
• 14 cup olive oil (divided)
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh oregano
• 12 cup chopped fresh basil (divided)
• 1 (12 ounce) can crushed tomatoes
• 14 teaspoon kosher salt (or to taste)
• 14 teaspoon fresh ground black pepper (or to taste)
• 2 large eggplants, sliced lengthwise 1/2-inch thick
• 8 ounces shredded smoked mozzarella cheese
• 14 cup chopped Italian parsley

1. In a saucepan, sweat the garlic in 1 tablespoon olive oil over low heat for a few minutes.
2. Do no allow to brown.
3. Add red pepper flakes, oregano and half the basil.
4. Cook and stir for 1 minute then add crushed tomatoes.
5. Bring to a simmer and cook for 5 minutes.
6. Season with salt and pepper and remove from heat.
7. Heat a grill to high (counter top style grills should work well).
8. Brush eggplant slices with olive oil and season with salt and pepper.
9. Grill slices 3 minutes on each side.
10. Remove slices from grill and place on a foil lined baking sheet.
11. Allow to cool to room temperature.
12. Heat oven to 375 degrees.
13. Spoon about 1 ounce of cheese on one end of each eggplant slice and roll up.
14. Let rest on seam.
15. Brush the bottom of baking dish with remaining olive oil.
16. Place eggplant rolls (involtini) in dish.
17. Ladle tomato sauce over top and sprinkle with the remaining basil and any remaining cheese.
18. Bake for 15 minutes.
19. Let rest 10 minues before serving.

garlic, olive oil, red pepper, fresh oregano, fresh basil, tomatoes, kosher salt, ground black pepper, eggplants, mozzarella cheese, italian parsley

Taken from www.food.com/recipe/grilled-eggplant-involtini-il-forno-323833 (may not work)