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Eggplant Rollatini with Tomato & Peanut Augusta Sauce


  • 4 small eggplants
  • 1.7 oz. O&CO. basic extra virgin olive oil
  • 1 jar O&CO. Augusta Sauce
  • 2.8 oz. grated parmesan cheese
  • O&CO. Fleur de Sel
  • Freshly Ground Pepper


  1. Preheat the oven to 350 (Get the degree symbol).
  2. Trim and rinse the eggplants.
  3. Cut lengthwise into thin slices, about ¼ inch.
  4. Heat the olive oil in a non-stick skillet.
  5. Fry the slices until lightly colored on both sides.
  6. Drain on paper towels.
  7. When the slices are cool, spread them with the Augusta sauce.
  8. Roll up each slice and place into a baking dish.
  9. Sprinkle with salt, pepper and parmesan cheese.
  10. Bake for 25 minutes, until golden and soft.
  11. Serve hot with fresh pasta or a salad.