eggplant involtini
"It makes no sense at all, but for most of this past winter, I craved eggplant parmesan. I tried to tell myself that we were half a year to eggplant season and would I prefer some… cabbage or …..."
INGREDIENTS
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2 medium eggplants [1 pound each or 2 pounds total)
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Olive oil for brushing
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1 28-ounce canned whole or crushed tomatoes
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3 cloves garlic, minced
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Kosher salt and freshly ground pepper
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Red pepper flakes, to taste
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1/2 teaspoon dried oregano
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1 cup ricotta
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4 ounces coarsely grated mozzarella cheese
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1/2 cup parmesan cheese, divided
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Finely grated zest and juice from half a lemon
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Fresh basil leaves, for serving
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