In a large, deep skillet, heat olive oil, add onion, garlic and cook on medium-low for eight to 10 minutes, until the onions are soft. Stir often.

Add crushed tomatoes, bring to a boil, reduce the heat and simmer covered for 25 minutes on medium-low. Add Chopped Calabrian Peppers and mix well.

Taste the sauce. If it’s too acidic, you can add one to two teaspoons of sugar.

Set aside.

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Cut both ends of the eggplant and stand it on a cutting board. Carefully slice it vertically into quarter-inch slices. Brush them with olive oil on both sides and season with salt to taste.

Arrange the eggplant slices on the lined baking sheet and bake for 25 to 30 minutes or until tender. When done, don’t turn off the oven, but reduce the temperature to 375 degrees Fahrenheit.

While the eggplant is cooking make the filling. In a bowl, mix ricotta cheese with parmesan, cheddar, oregano, garlic powder, thyme, and black pepper. Taste it and add salt if needed. Set aside.

At the bottom of a 9×13-inch baking dish, spread the arrabiata sauce.

Once the eggplant slices are cooked and cool enough to handle, add one and a half to two tablespoons of ricotta filling at the wider end of each eggplant slice and roll them carefully. Arrange each eggplant roll on the arrabbiata sauce. Sprinkle with mozzarella cheese and bake at 375 degrees Fahrenheit for 25 minutes or until the cheese is melted and bubbly.