Step 1

In a large saucepan, heat the oil over medium heat until lightly sizzling.

Step 2

Add the onion, and stirring often, cook until translucent, about 8 minutes.

Step 3

Add the garlic and cook until fragrant, just another minute or two.

Step 4

Next, add the tomatoes, basil, salt, pepper, and chili flakes if using.

Step 5

Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes until thickened.

Step 6

While the sauce is cooking, preheat the broiler to high heat.

Step 7

Line a large baking sheet with aluminum foil and brush with olive oil.

Step 8

Place eggplant slices side by side on the prepared sheet, then lightly brush with oil.

Step 9

Broil the slices until lightly browned, then turn over and brown the other side.

Step 10

Remove the browned slices to a plate and continue to brown the rest of the eggplant.

Step 11

Cook the pasta until very “al dente” in a pot of lightly salted water. (The pasta will continue to cook in the oven.)

Step 12

Drain the pasta, then place in a bowl along with 6 cups of the prepared tomato sauce, and half the Pecorino cheese.

Step 13

Preheat oven to 350 degrees F.

Step 14

Line a large baking pan with about 1 cup of the sauce.

Step 15

On a cutting board, lay out eggplant slices.

Step 16

Spoon in a teaspoon or so of the ricotta cheese in the center, then place a small handful of pasta on top.

Step 17

Fold over the eggplant to encase the filling and place it in the prepared pan.

Step 18

Continue to finish all the eggplant slices in the same manner.

Step 19

Spoon the remaining sauce on the eggplant rollups, and then sprinkle the remaining Pecorino cheese on top.

Step 20

Bake until hot and bubbly, about 20 minutes, then serve and enjoy!