• 1 Jar Scarpetta Arrabbiata Sauce
  • 1 (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. Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
  2. Brush both sides of slices with oil, 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. Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt.
  5. Divide cheese mixture among slices, leaving an 1/8-inch border along edge.
  6. Roll up each slice, beginning with a short end.
  7. Serve rolls topped with Arrabbiata Sauce and sprinkled with remaining basil.