Vince and Joe presents Eggplant Rollatini with Meat Sauce

Eggplant Rollatini w/ Meat Sauce

  •     2 large eggplants, sliced about ¼ inch thick
  • 3 tablespoons extra-virgin olive oil
  • For Filling ¼ cup parmesan cheese, grated 1 tablespoon parsely 1 cup shredded mozzarella 1 cup ricotta cheese 3 eggs 2 cups shredded mozzarella divided salt
  • ¼ cup parmesan cheese, grated
  • 1 tablespoon parsely
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 3 eggs
  • 2 cups shredded mozzarella divided
  • salt
  • 1 quart Emma's Hope Meat Sauce parmesan cheese to taste optional
  • parmesan cheese to taste optional


  1. Brush the eggplant slices with olive oil, season with salt and arrange a many as will fit on your broiler pan. Broil about 4-5 minutes on each side and repeat until all the slices are browned.
  2. Next combine ricotta, egg, salt and pepper, to taste. Add mozzarella and 3 tablespoons of parmesan
  3. Place enough sauce on the bottom of a baking dish to just cover.  Spoon 1 tablespoon of the mixture on the end of each fried eggplant slice and roll up. Place in greased baking dish, seam side down.
  4. Spoon more sauce on top and sprinkle with remaining mozzarella cheese. Cover and set in the refrigerator until you are ready to bake.
  5. When you're ready to bake, preheat your oven to 350℉. Bake uncovered for 20 minutes until rollatini are heated through and mozzarella cheese melts.

Stuffed Mushrooms with Pesto, Spinach and Artichoke 

  • 18 button mushrooms, stemmed removed and chopped 
  • 8 oz cream cheese
  • 10 oz spinach, frozen or blanched, chopped and squeezed of excessive liquid
  • 15 oz can artichoke hearts, drained and chopped
  • 2/3 cup Emma's Hope Pesto Sauce
  • 2 ½  cups Mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper


  1. Preheat the oven to 350°F. Pulse the spinach and artichokes in a food processor until chunky-smooth. 
  2. Add the cream cheese, Emma's Hope pesto, 2 cups of the mozzarella, the Parmigiano Reggiano cheese, salt, and pepper. Grease an 8 x 10-inch oven-safe dish and transfer the mixture to the dish. 
  3. Top with the remaining 1/2 cup mozzarella cheese. Bake until golden and bubbly, 20-30 minutes. Serve with the pita chips. (Dip can be made ahead, then baked before serving; pitas can be made up to 2 days in advance and stored in an airtight container.)

Alfredo Chicken Wings

  • 2 lbs of chicken wings, raw
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • ½ tsp paprika 
  • 1 pint Emma's Alfredo Sauce
  • 1 cup parmesan cheese


  1. Preheat oven to 365. Season chicken with salt, cayenne  pepper, garlic powder, and season. 
  2. Bake until done, about 25 mins -35 mins.
  3. Warm Emma's Alfredo Sauce over low heat, add cayenne pepper to spice it up
  4. Toss wings in Alfredo sauce and place wings on rimmed sheet pan.
  5. Put under broiler for 5 minutes or until browned and sprinkle parmesan cheese on top just before serving.

Vegan Meatball Hero

  • 1 pound vegan burger "meat"  Beyond Meat Burger Patties, Impossible Burger, Bfore the Butcher)
  • 2 tablespoons of finely chopped white onions
  • 1 tablespoon finely chopped fresh parsley
  • 1 1/2 tsp dry oregano
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1/4 cup of Panko breadcrumbs
  • 4 tablespoons of olive oil
  • Halved miniature peppers, onions and bell peppers
  • Salt and pepper to taste
  • 1 Quart Emma's Hope Marinara Sauce


  1. Sauté onions for about 5 minutes over low heat
  2. Add your spices to the onions, immediately turn off the heat, then set the pan aside
  3. Add the mixture to the thawed patties & Panko breadcrumbs in a mixing bowl. Mix thoroughly.
  4. Using a small spoon and your hands, make 1" round balls
  5. In a cast iron skillet, place 2 tablespoons of olive oil in the bottom of the pan at medium high heat.
  6. Place balls in the pan, and sear each side. Add more oil if needed.
  7. Once done, remove the meatballs from the pan and set aside.
  8. Add the rest of the olive oil to the pan, and sear the halved veggies on high heat. Once they are cooked through, add salt and pepper to taste.
  9. Toss with Emma's Hope Marinara sauce and enjoy as is or serve in bun