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Eggplant Rollatini With Tomato-chianti Sauce

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“This is a vegetarian main course of grilled eggplant filled with two cheeses- it's so tastey that you'll never miss the meat! The sauce is also good on plain pasta.Originally from a monthly magazine from Spec's, a local liquor store. We enjoy this with a salad and crusty, warm bread!”
1hr 25mins

Ingredients Nutrition


  1. Trim and peel eggplant.
  2. Cut lengthwise into slices about 1/2 inch thick.
  3. Transfer to a colander and sprinkle lightly with coarse salt.
  4. Let stand 30 minutes.
  5. I start on the sauce while the eggplant is standing.
  6. Heat a grill or grill pan until very hot.
  7. Wipe salt and exuded liquid off eggplant and rub on both sides with about 4 T of the olive oil.
  8. Grill until completely tender, turning once.
  9. Set aside.
  10. Heat remaining 2 T oil in a deep skillet over medium heat.
  11. Add half the garlic and all the onion and sprinkle with oregano and salt.
  12. Cook, stirring often, until soft, about 10 minutes.
  13. Add tomatoes, bay leaf, and hot pepper flakes.
  14. Simmer, stirring occasionally, for about 15 minutes.
  15. Stir in Chianti and remove from heat.
  16. Heat oven to 350 degrees.
  17. Spoon 1/3 of sauce into a 9 inch oval baking dish that has been sprayed with cooking spray.
  18. Combine ricotta,mozzarella,egg,remainingð{! garlic, and basil in bowl and mix well.
  19. Mound a couple of tablespoons on one end of each eggplant slice and roll up.
  20. Lay seam side down into center of prepared pan, arranging rollatini close together.
  21. Spoon remaining sauce evenly over the top and sprinkle Parmigiano over that.
  22. Bake 35 to 40 minutes, until eggplant is very soft and sauce is bubbly.
  23. Serve with additional Parmigiano if desired.

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