Eggplant Rolls with Arrabbiata Sauce

Eggplant Rolls with Arrabbiata Sauce


  • One Jar Scarpetta or Scarpetta Arrabbiata Sauce
  • One (1 1/4-lb) eggplant
  • 12 1/2 oz fresh ricotta (1 1/2 cups)
  • 1 1/2 oz finely grated Parmigiano- Reggiano (1/2 cup)
  • 3 tablespoons finely chopped fresh basil
  • 1/4 teaspoon black pepper



  1. Fire up the Grill! Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
  2. Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
  3. Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
  4. Follow heating instructions on your Jar Scarpetta or Scarpetta Arrabbiata SauceAssemble eggplant rolls: Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt.
  5. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge.
  6. Roll up each slice, beginning with a short end, and serve rolls topped with Arrabbiata Sauce and sprinkled with remaining basil.


Cook s’ note:

  • Don’t forget to spray your grill with cooking spray or brush with e.v. Olive Oil