Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
Step 2
Trim the stem end off each
Eggplants (2)
. Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on a sheetpan.
Step 3
Pour the
Olive Oil (to taste)
into a small dish. Brush each eggplant slice with olive oil. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Roast for 10 minutes.
Step 4
Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
Step 5
Meanwhile, make the filling. In a bowl, stir together the
Breadcrumbs (1/2 cup)
,
Ricotta Cheese (1 cup)
,
Lemon (1)
, and
Kosher Salt (1/4 tsp)
.
Step 6
Preheat the oven to 425 degrees F (220 degrees C).
Step 7
Spoon
Tomato Sauce (3/4 cup)
into a 9-inch round baking dish or similar-sized vessel until 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.
Step 8
Drizzle the
Heavy Cream (1 Tbsp)
over the rolls to moisten. Bake until the edges of the sauce around the sides of the dish are dark and the rolls are nicely caramelized, around 20-25 minutes.
Step 9
Garnish with
Parmigiano-Reggiano (to taste)
before serving.
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