Makes: 4 servings


1 large eggplant, cut lengthwise
1 cup all-purpose flour
4 Tbsp. extra virgin olive oil
4 oz. mozzarella cheese, cubed
2 Tbsp. grated parmesan cheese 
1/4 cup fresh basil, chopped
Salt and pepper to taste
Marinara Sauce:
3 Tbsp. olive oil
1 clove garlic, minced
1/3 cup finely diced onion
1 (28 oz.) can tomato puree
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
2 1/2 Tbsp. dried oregano
2 1/2 Tbsp. fresh parsley, chopped
1/4 cup grated romano cheese 
1/3 cup grated parmesan cheese 
1/2 cup white wine
1 Tsp. salt
1/4 Tsp. ground black pepper


Preheat oven to 350°F. Rinse eggplant and pat dry with paper towel. Dip eggplant in flour. Heat oil in a non-stick skillet and sauté eggplant until brown; drain on paper towels.
For the filling: 
Mix together the ricotta cheese, mozzarella cheese, parmesan cheese and fresh basil. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slice, then roll up and secure with wooden picks.
For the marinara sauce: 
Heat oil in a large skillet over medium heat. Sauté garlic and onion until tender. Stir in the remaining the ingredients and simmer for 30 minutes, stirring occasionally.
Grease casserole dish and spread ¼ cup of marinara sauce on bottom. Place rollatini in dish and top with sauce. Bake 40 minutes. 
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