Eggplant Rollatini With Tomato-chianti Sauce

"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!"
 
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Ready In:
1hr 25mins
Ingredients:
16
Serves:
4
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ingredients

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directions

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

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