EGGPLANT INVOLTINI

WHY THIS RECIPE WORKS Eggplant involtini (“little bundles” in Italian) can be so complicated and messy that it makes you wonder whether these cheese-filled eggplant bundles are worth it. But trust us: They are. Still, we wanted to come up with a version of involtini that would emphasize the eggplant and minimize the fuss. Generally this recipe calls for frying, but in order to fry eggplant, you must first get rid of the excess water or the eggplant will turn mushy and oily. Salting can fix this problem, but we opted for a lighter and more hands-off option: baking. We brushed the eggplant planks with oil, seasoned them with salt and pepper, and then baked them for 30 minutes. They emerged light brown and tender, with a compact texture that was neither mushy nor sodden. To lighten up the filling, we replaced part of the ricotta with more flavorful Pecorino Romano cheese and brightened it with a squeeze of lemon juice. We added breadcrumbs to the mixture to lighten it further. We made a simple tomato sauce while the eggplant baked, then added the eggplant rolls directly to the sauce. Using a skillet meant that we could easily transfer the whole operation to the oven. We crowned the skillet with an additional dusting of Pecorino and a sprinkling of basil before serving. Select shorter, wider eggplants for this recipe. Part-skim ricotta may be used, but do not use fat-free.

Serves: 4 to 6

Total time: 1 hour 30 minutes

INGREDIENTS:

• 2 large eggplants (1½ pounds each), peeled
• 6 tablespoons vegetable oil
• Salt and pepper
• 2 garlic cloves, minced
• ¼ teaspoon dried oregano
• Pinch red pepper flakes
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped
• 1 slice hearty white sandwich bread, torn into 1-inch pieces
• 8 ounces (1 cup) whole milk ricotta cheese
• 1½ ounces Pecorino Romano cheese, grated (¾ cup)
• ¼ cup plus 1 tablespoon chopped fresh basil
• 1 tablespoon lemon juice

INSTRUCTIONS:

1. Slice each eggplant lengthwise into ½-inch thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat.
2. Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray with vegetable oil spray.
3. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2½ tablespoons oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Flip eggplant slices and brush with 2½ tablespoons oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice. Heat broiler.
4. While eggplant cooks, heat remaining 1 tablespoon oil in 12-inch broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and ¼ teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
5. Pulse bread in food processor until finely ground, 10 to 15 pulses. Combine bread crumbs, ricotta, ½ cup Pecorino, ¼ cup basil, lemon juice, and ¼ teaspoon salt in bowl. With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
6. Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is warmed through, 5 to 10 minutes. Sprinkle with remaining ¼ cup Pecorino and let stand for 5 minutes. Sprinkle with remaining 1 tablespoon basil and serve.