• 3 medium eggplants
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ½ freshly ground pepper
  • 1 ½ cups Rao’s Homemade® Tomato Basil Sauce
  • 2 cups fresh ricotta cheese
  • ½ cup grated Parmigiano Reggiano cheese
  • ½ cup fresh basil leaves
  • ½ cup shredded mozzarella cheese


  • Preheat a grill to high heat.
  • Trim the stem end off 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.

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