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1
Trim and peel eggplant.
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2
Cut lengthwise into slices about 1/2 inch thick.
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3
Transfer to a colander and sprinkle lightly with coarse salt.
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4
Let stand 30 minutes.
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5
I start on the sauce while the eggplant is standing.
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6
Heat a grill or grill pan until very hot.
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7
Wipe salt and exuded liquid off eggplant and rub on both sides with about 4 T of the olive oil.
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8
Grill until completely tender, turning once.
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9
Set aside.
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10
Heat remaining 2 T oil in a deep skillet over medium heat.
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11
Add half the garlic and all the onion and sprinkle with oregano and salt.
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12
Cook, stirring often, until soft, about 10 minutes.
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13
Add tomatoes, bay leaf, and hot pepper flakes.
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14
Simmer, stirring occasionally, for about 15 minutes.
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15
Stir in Chianti and remove from heat.
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16
Heat oven to 350 degrees.
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17
Spoon 1/3 of sauce into a 9 inch oval baking dish that has been sprayed with cooking spray.
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18
Combine ricotta,mozzarella,egg,remaining{!
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19
garlic, and basil in bowl and mix well.
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20
Mound a couple of tablespoons on one end of each eggplant slice and roll up.
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21
Lay seam side down into center of prepared pan, arranging rollatini close together.
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22
Spoon remaining sauce evenly over the top and sprinkle Parmigiano over that.
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23
Bake 35 to 40 minutes, until eggplant is very soft and sauce is bubbly.
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24
Serve with additional Parmigiano if desired.
