Preheat a grill to high heat.
Trim the stem end off of the eggplants.
Cut the eggplant lengthwise into ½ inch planks.
Lay out the eggplant planks onto a sheet tray and brush both sides with olive oil and season with salt and pepper.
Place eggplant slices on grill and cook until cooked through and slightly charred, turning halfway through, about 3-4 minutes per side. Remove to a clean plate.
Spoon ½ cup Rao’s Homemade® Tomato Basil Sauce into the bottom of a 9 x 13 baking dish.
On a clean work surface lay out eggplant slices, short end facing you.
Place a tablespoon of ricotta cheese, ½ teaspoon parmesan cheese and a basil leaf in the center of each eggplant slice.
Roll each slice, working away from you until enclosed.
Place seam side down into the baking dish. Continue until dish is full.
Top with remaining sauce, shredded mozzarella cheese and more parmesan cheese.
Preheat oven to 375 degrees.
Cover dish with aluminum foil and place in the oven.
Cook until heated through, about 20 minutes.
Uncover and cook until bubbling and cheese is melted, about 10 minutes more.
Remove from oven, garnish with remaining basil and serve.
We’re happy to share that we are now accepting orders Monday to Thursday during the day, and packing and shipping them out as quickly as we can. You may experience some shipping delays because we’re balancing increased online demand with the need to ensure the health and safety of our fulfillment team.
Thank you for your understanding and for being such a great customer.
From our family to yours, we wish you well!
Your Friends at Rao’s Homemade