eggplant roll-ups

Eggplant Involtini

Serves 4-6.  This is hearty enough for a wonderful meatless entrée.  As usual, Cook’s Illustrated magazine gets it just right.  This was in their July/August 2014 issue. It is easier if you peel the eggplant - look closely in my photo and you'll see that I forgot that step!

            2 large eggplants (1½ lbs. each), peeled        

            6 Tbs. vegetable oil                                        

            kosher salt

            fresh ground black pepper                 

            2 garlic cloves, minced                       

            ¼ tsp. dried oregano                          

            pinch red pepper flakes                      

            1 (28-oz.) can whole peeled tomatoes, drained with 

              juices reserved, chopped coarse

            1 slice hearty white sandwich bread, torn into 1” pieces

            8 oz. (1 c.) whole-milk ricotta cheese

            ¾ c. grated Pecorino Romano cheese

            ¼ c. + 1 Tbs. chopped fresh basil

            1 Tbs. fresh lemon juice

Slice each eggplant lengthwise into ½”-thick planks (you should have 12 planks).  Trim rounded surface from each of the end pieces so they lie flat.

Adjust 1 oven rack to lower-middle position and second rack 8” from boiler element.  Heat oven to 375 degrees.  Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray.  Arrange eggplant slices in single layer on prepared sheets.  Brush 1 side of eggplant slices with 2½ Tbs. oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper.  Flip eggplant slices and brush with 2½ Tbs. oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper.  Bake until tender and lightly browned, 30 – 35 minutes, switching and rotating sheets halfway through baking.  Let cool for 5 minutes.  Using thin spatula, flip each slice over.  Heat broiler.

While eggplant bakes, heat remaining 1 Tbs. oil in 12” broiler-safe skillet over medium-low heat until just shimmering.  Add garlic, oregano, pepper flakes, and ½ tsp. salt and cook, stirring occasionally, until fragrant, about 30 seconds,  Stir in tomatoes and their juices.  Increase heat to high and bring to simmer.  Reduce heat to medium-low and simmer until thickened, about 15 minutes.  Cover and set aside.

Pulse bread in food processor until finely ground, 10 to 15 pulses.  Combine bread crumbs, ricotta, ½ c. Pecorino, ¼ c. basil, lemon juice, and ½ tsp. salt in medium 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 in the skillet.

Bring sauce to simmer over medium heat (uncovered).  Simmer for 5 minutes.  Transfer skillet to oven and broil until eggplant is well browned and cheese is heat through, 5 to 10 minutes.  Sprinkle with remaining ¼ c. Pecorino and let stand for 5 minutes.  Sprinkle with remaining 1 Tbs. basil and serve.