Eggplant Involtini

Prepare the eggplant: If roasting, preheat oven to 425°F. Line two large baking sheets with parchment paper. Cut tops off eggplant and slice into generous 1/4-inch-thick planks. Arrange in one layer on baking sheets, brush with olive oil, and season with salt and pepper.

To roast: Transfer to oven and cook for 10-12 minutes on the first side, then flip and roast for another 8-10 minutes until browned.

To grill: Grill over robust heat until dark marks appear on each side, about 8 minutes for the first side and 5 minutes for the second.

Set eggplant aside to cool. If your oven isn't already at 425°F, heat it now.

Make the sauce: Heat 2 tablespoons olive oil in a large pot over medium heat. Add minced garlic, 1 teaspoon kosher salt, a pinch or three of red pepper flakes, and dried oregano. Cook for one minute, then add tomatoes. Cook at a simmer for 10 minutes, stirring occasionally. Set aside 1 cup of sauce for serving.

Assemble the involtini: Mix ricotta, mozzarella, 1/4 cup parmesan, lemon zest, 1/2 teaspoon salt, and a few grinds of black pepper. Place 1 tablespoon of the mixture at the end of each eggplant plank and roll into a cigar shape. Place rolls seam-side down in the sauce.

Bake: Brush tops of eggplant rolls lightly with olive oil and bake uncovered for approximately 30 minutes, until bubbly and browned on top. Squeeze lemon juice over the top and scatter with basil leaves before serving. Serve hot with reserved sauce and additional grated parmesan if desired.