Serves 6

Roasted Eggplant:

4 Medium to Large Eggplants 

2 Tbs of salt

3 Tbs Olive Oil


Marinara Sauce:

1 Garlic minced

1 Onion chopped

1 Tbs Dried Oregano

1 Tbs Dried Basil

3 Tbs Olive oil

2 24oz Cans of crushed tomatoes

Salt to taste 

A pinch of sugar 


Cheese filling:

32oz Cottage cheese

1 Cup of grated Parmesan

½ Cup of Mozzarella

1 Tbs Dried basil

2 Tsp Dried oregano

3-4 Eggs

Salt to taste


Roasted Eggplant:

Slice the eggplants length-wise, salt generously on both sides then let sit in a colander for 45 minutes. Brush the eggplant with olive oil, lay on sheet tray and roast at 350 for about 20 minutes until brown and tender.


Marinara Sauce:

Saute the onion, garlic and herbs in the olive oil, add in the tomatoes, simmer the sauce for about 1.5 hours on low heat.


Cheese filling:

Mix together cottage cheese, Parmesan, dried herbs, and 3 eggs to start. Depending on how small your eggs are you may want to add another. Keep the shredded mozzarella separate. 

Now we are ready to layer! First spray the pan with a vegetable oil. Start with a thin base of the marinara, follow with a layer of eggplant, side by side, next cheese filling and shredded mozzarella. Repeat a few times. Top your final later with Parmesan or mozzarella, or even better both!  Cook in the oven at 350 covered with foil for 1 hour and 15 minutes. 


When ready to plate dish, serve with your favorite salad. We recommend a classic César salad. Garnish with fresh basil leaves.

Pair this dish with our 2016 Merlot or 2017 Cabernet Franc. Both are available at our winery or online, call us today to order some!

Courtesy of Mark Caldwell, Executive Chef Davis Estates

Click HERE to watch this episode of “Chef’s Creative Kitchen”.