Eggplant Involtini With Fresh Tomato Sauce

Heat a large (12-inch) skillet on medium-high for 3 minutes.

While the pan is heating, place the eggplant slices on a cutting board, drizzle your hands with a little olive oil and spread the oil onto both sides of each slice to coat. Repeat with the remaining eggplant slices (you’ll need 2 to 3 tablespoons of oil in total).

Working in batches, lay as many slices of eggplant that will fit into your pan in a single layer, and season with a little salt and black pepper. Cook for 2 to 3 minutes until golden and then, using tongs or flexible spatula, flip over and repeat on the other side, cooking until golden and the eggplant is completely tender, 2 to 3 minutes. Continue cooking remaining eggplant. Set the cooked eggplant aside to cool.

Place the ricotta in a bowl and add the lemon zest, juice and basil. Season with ½ teaspoon of salt (taste and add more if needed, as different brands vary in flavor) and a big pinch of black pepper and stir to combine.

Using a box grater, grate the tomatoes and garlic (use the large holes for the tomatoes and finest holes for the garlic) directly into a shallow 10-inch serving dish. You’ll be left with some of the tomato skin, which you can chop up and add to the grated tomatoes or discard. Add the remaining 1 tablespoon olive oil, the crushed red pepper, ½ teaspoon of salt and a generous pinch of black pepper. Stir well to combine.

Make the eggplant rolls: Place a heaped tablespoon of the ricotta filling onto the thicker end of an eggplant slice, roll it up and place it straight into the grated tomatoes (if the eggplant splits while rolling, that is fine, just keep going). Continue filling and rolling the remaining eggplant slices, placing them into the tomatoes as you go.

To serve, drizzle the eggplant rolls with olive oil, season with salt and pepper, squeeze over lemon juice and top with basil leaves. Serve immediately, as is, or with bread.