Eggplant Parmigiana

No frying is required with this effortless twist on the classic. Hand-rolled eggplant slices are stuffed with ricotta cheese and basil and then covered in homemade tomato sauce and mozzarella before baking. Grill the eggplant over the weekend, and you're one step ahead of the prep work on Monday night.

Eggplant Parmigiana
  • Ingredients

    • 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 fresh basil leaves
    • ½ cup shredded mozzarella cheese
    • 3 medium Eggplants
    • 1/2 cup grated Parmesan
  • Directions

    1. Preheat a grill to high heat.
    2. Trim the stem end off of the eggplants.
    3. Cut the eggplant lengthwise into ½ inch planks.
    4. Lay the eggplant planks onto a sheet tray, brush both sides with olive oil, and season with salt and pepper.
    5. Place eggplant slices on the grill and cook until cooked through and slightly charred, turning halfway through, about 3-4 minutes per side. Remove to a clean plate.
    6. Spoon ½ cup Rao’s Homemade® Tomato Basil Sauce into the bottom of a 9 x 13 baking dish.
    7. On a clean work surface, lay out eggplant slices, the short end facing you.
    8. Place a tablespoon of ricotta cheese, ½ teaspoon parmesan cheese and a basil leaf in the center of each eggplant slice.
    9. Roll each slice, working away from you until enclosed.
    10. Place seam side down into the baking dish. Continue until the dish is whole.
    11. Top with remaining sauce, shredded mozzarella cheese and more parmesan cheese.
    12. Preheat oven to 375°F.
    13. Cover the dish with aluminum foil and place in the oven.
    14. Cook until heated through, about 20 minutes.
    15. Uncover and cook until bubbling and cheese is melted, about 10 minutes more.
    16. Remove from oven, garnish with remaining basil and serve.