Eggplant Involtini

• servings: 2 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 large eggplant

kosher salt

olive oil or canola oil for frying

homemade tomato sauce

heavy cream

freshly Parmigiano Reggiano for servingfor the filling:

1/2 cup fresh, dried, or panko bread crumbs

1 cup whole milk ricotta or homemade, which is easy and delicious

grated zest of 1 lemon

juice of 1/2 lemon

1 tsp. fresh thyme leaves, minced

1/4 tsp. kosher salt

Directions

Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lengthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (Alternatively, skip the salting and the frying, and roast the eggplant, see notes above.)

If you are frying: Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (such as a cast iron pan) and heat to 360ºF on a deep-frying thermometer. Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices. (Alternatively, pan fry in less oil till eggplant soften and are lightly golden.)

Meanwhile, make the filling. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.

Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish or individual gratin dishes (see above) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the parmesan before serving.