Eggplant Involtini
by Lishka DeVoss

The eggplant takes 50 minutes; dish completion takes another 40 to 50 minutes.

INGREDIENTS

2 lb eggplant (peeled and sliced lengthwise making fat planks)
1 (28oz) can whole peeled tomatoes
1 tbsp olive oil

BOWL:
1/2 cup ricotta
1/2 cup panko
1/4 cup finely grated parmesan (or pecorino)
1/2 tsp salt
1 tsp basil
1.5 tsp lemon juice (fresh)

PREP:
6 garlic cloves, chopped
1/4 tsp oregano
red pepper flakes (to taste)

TOPPING:
1/4 cup grated parmesan (or pecorino)

PREPARATION

1. Heat oven to 375°F. Line baking sheet(s) with parchment. Brush eggplant planks with olive oil; bake 30 minutes. (If using 2 sheets, swap their oven levels after 15 minutes for a more even bake.) Remove from oven and let rest for at least 15 minutes before rolling.

2. Chop or squish up tomatoes and reserve all juice.

3. In a 12-inch broiler-proof skillet, heat olive oil on medium low. Add PREP and let bloom while continually stirring (do not burn the garlic).

4. Add tomatoes and juice; simmer until thickened; then turn off heat.

5. One at a time, flip a plank, spoon in some BOWL and then roll it up. Place seam side down in tomato sauce in skillet.

6. When done, return heat to medium-low and simmer for 15 minutes.

7. Turn off heat; turn oven to low broil.

8. Broil 3 to 5 minutes to lightly brown top. Remove from oven and sprinkle on TOPPING. Let rest five minutes before eating or you will burn your mouth.

NOTE: If you accidentally cut the eggplant into rounds instead of planks, this recipe works just as well using the rounds to create little ricotta-filled ‘tacos’ in the pan; watch closely when under the broiler to prevent burning.

Updated 2024-10-04

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