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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
sea salt			coarse	-	-	-	-
extra virgin olive oil	6	teaspoons		-	-	-	-
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
onion	1		minced	28.0	6.537999999999999	0.77	0.07
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt	1/2	teaspoon	coarse	-	-	-	-
tomato	2	cups	canned crushed	82.8	18.36	4.32	0.72
bay leaf	1			-	-	-	-
hot red pepper flake	1/4	teaspoon		-	-	-	-
chianti wine	1/2	cup		-	-	-	-
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
mozzarella cheese	1	cup	grated	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
parmigiano reggiano cheese	1	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.