Eggplant Involtini
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
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1/2 teaspoon kosher salt, divided
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4 garlic cloves, crushed and divided
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12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
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1/4 teaspoon freshly ground black pepper
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Cooking spray
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2 tablespoons pine nuts, lightly toasted
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1 ounce whole-wheat French bread, toasted and torn into pieces
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8 ounces part-skim ricotta cheese
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1 teaspoon grated lemon rind
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1 large egg
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3/4 cup chopped fresh basil leaves, divided
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2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
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