Involtini di Melanznae alla Ricotta (Grilled Eggplant Bundles Stuffed with Ricotta)
from Micol Negrin, http://www.rusticocooking.com/grilling.htm<

You can refrigerate the eggplants up to 1 day before serving. When you are ready to serve, bring to room temperature and adjust the seasoning if needed.

2 medium eggplants, peel on, sliced into 1/4-inch thick rounds (about 24 slices)
2 tablespoons extra-virgin olive oil, plus extra for brushing the eggplants
3/4 pound fresh whole-milk Ricotta
1/2 cup freshly grated Parmigiano Reggiano
2 tablespoons minced Italian parsley
2 tablespoons minced mint
1 garlic clove, minced
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 ripe plum tomatoes, cut into ¼-inch dice
1/4 cup basil leaves, torn

Heat an outdoor grill to medium-high, or heat an indoor grill pan over a medium-high flame.

Meanwhile, brush the eggplant slices with a little olive oil.

Grill a single layer of eggplants about 5 minutes per side, or until lines appear on the bottom of the slices and the eggplants are thoroughly soft (be sure to cook them through). Remove to a platter. Continue with the remaining eggplants in the same manner. Cool to room temperature.

In a bowl, combine the Ricotta, Parmigiano, parsley, mint, garlic, 1/2 teaspoon of the salt, and the cayenne pepper until smooth.

Spread the Ricotta mixture over the cooled eggplant slices and roll into neat bundles. Arrange on a platter. Drizzle with the olive oil and sprinkle with the remaining ¼ teaspoon of salt. Top with the tomatoes and basil, and serve at room temperature.

Serves 8 as an appetizer, 4 as a main course