Directions

1. Step 1
   Combine all almond ricotta ingredients in a high-speed blender.
   
   Step 2
   Blend until a rich creamy consistency is reached-- it should be almond cloud-like and fluffy in nature.
   
   
   Step 3
   Add more water if necessary, 1 tbsp at a time as needed. Adjust seasonings to taste.

2. Step 4
   Lay your sliced eggplants down on a large surface or baking sheets, salt liberally.
   
   
   Step 5
   Allow the eggplant to sit for up to 15 minutes to sweat--this will remove some of the bitterness from the eggplant.
   
   Step 6
   Pat eggplant dry with a paper towel to remove moisture.
   
   Step 7
   Place eggplant on a baking sheet and bake for 10-12 minutes until it is softened. You want it to be pliable so that you can roll the slices up. Remove from the oven and allow to cool.

3. Pre-heat your oven to 400F.

4. Over medium heat, empty 24 oz. of Rao’s Homemade® Tomato Basil Sauce into the pan. Add your sauce as well as your scotch bonnet pepper chili powder. This will allow the sauce to infuse with added heat. Warm sauce just until heated through, stirring every minute or so (about 4-5 minutes).

5. Using a large spoon, liberally coat the bottom of the skillet or baking dish with sauce.

6. Take your eggplant slices and fill them with about 1 tbsp of the almond ricotta mixture. You can use a rubber spatula to spread the mixture evenly. If you consume cheese, feel free to add parmesan as well.

7. Roll your eggplant slices up and place them seam side down in the sauce, packing them tightly as you go. Repeat this process until all of your eggplant is tightly snug in the baking dish.

8. Drizzle eggplant with olive oil and additional spices as you see fit, then take the remaining sauce and spoon it over the eggplant.

9. Sprinkle torn basil atop the eggplant rollatini and additional “cheese” as you see fit.

10. Bake for 30 minutes and serve hot. Enjoy!