Ingredients
The following ingredients have 4 Servings
- 2 medium eggplants
- kosher salt and pepper
- olive oil for brushing
- homemade tomato sauce (such as this one or this one)
- 1 to 2 tablespoons heavy cream or half and half, for brushing, optional — I use olive oil now
- freshly Parmigiano Reggiano for serving
- 1/2 cup fresh or panko breadcrumbs, optional (see notes)
- 1 cup whole milk, fresh ricotta or homemade
- grated zest of 1 lemon
- 1/4 tsp. kosher salt, plus more to taste
Instruction
- Preheat the oven to 425ºF. Line a sheetpan with parchment paper, a Silpat, or rub lightly with olive oil.Trim the stem end of each eggplant. Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on sheetpan. Pour about 3 tablespoons of oil into a small dish for convenience. Brush each eggplant slice with olive oil. Season with salt and pepper. Roast for 10 minutes. Flip. Brush other side with oil and season with salt and pepper. Roast for 8 to 10 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
- Meanwhile, make the filling. In a bowl, stir together the bread crumbs (if using), ricotta, lemon zest, and salt. Taste. Adjust with a pinch more salt if necessary.
- Preheat the oven to 425ºF. Ladle tomato sauce (about 3/4 cup) into a 9-inch round baking dish or similar-sized vessel till bottom of dish is covered in a thin layer. Place a spoonful (about 2 teaspoons) 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. Drizzle or brush the cream over the rolls to moisten. Alternatively, brush the tops with olive oil. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 25 to 30 minutes. Shave parmesan over the top before serving.
