Eggplant involtini

I’ve been reading Cook’s Illustrated for almost a year (thanks to the Lawson family for my subscription!) and this is the first time I’ve attempted one of the recipes. It spoke to me because it was something different to try with eggplant. It was a success in that I managed not to reburn my hand with the oven-to-broiler part of the recipe.

Since I only had one eggplant, I halved that part of the recipe. And as usual, I reduced and omitted some of the salt (there was salt everywhere – on the eggplant, in the sauce, and in the ricotta mixture). I also ended up having to substitute a bunch of things because I didn’t have some of the ingredients. 
No garlic? I used 1/4 teaspoon garlic powder.
No fresh basil? I substituted 1/2 Tablespoon dried basil, in the ricotta mixture only.
No white bread? I used a whole wheat bread end and pulsed it in my single serve Ninja container.

Eggplant slices

Eggplant involtini
Serves: 2
Source: Cook’s Illustrated, July/August 2014

Ingredients
1 eggplant (1 1/2 pounds)
2 Tablespoons olive oil, divided

Getting ready to roll

Salt and pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
1 slice hearty white sandwich bread, torn into 1-inch pieces
1/2 cup part skim ricotta cheese
3/4 cup grated Pecorino Romano cheese
1/4 cup plus 1 Tablespoon chopped fresh basil
1/2 Tablespoon lemon juice

Directions
1. Slice eggplant lengthwise into 1/2-inch pieces. Trim rounded surface from each end piece so it lies flat.

Rolled up and ready to broil

2. Heat oven to 375 degrees F. Line a baking sheet with nonstick foil or parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in a single layer on baking sheet. Brush eggplant slices with 1/2 Tablespoon olive oil and season with freshly ground pepper and 1/4 teaspoon salt. Flip eggplant slices and brush with 1/2 Tablespoon olive oil and season with freshly ground pepper and 1/4 teaspoon salt. Bake until tender and lightly browned, about 25-30 minutes. Remove from oven and flip each eggplant slice over using thin spatula. Heat broiler.

Eggplant involtini and a side of sauce

3. While eggplant cooks, heat remaining 1 Tablespoon of olive oil in a 12-inch broiler-safe skillet over medium-low heat just until shimmering. Add garlic, oregano, red pepper flakes, and 1/4 teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.

4. Pulse bread in food processor until finely ground, about 10-15 seconds. Combine bread crumbs, ricotta, 1/2 cup Pecorino, 1/4 cup basil, and lemon juice in a medium bowl.

5. Evenly distribute ricotta mixture on widest ends of eggplant slices (bottom third of each slice). Gently roll up each eggplant slice and place seam side down in tomato sauce.

6. Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5-10 minutes. Sprinkle with remaining 1/4 cup Pecorino and let stand for 5 minutes. Sprinkle with remaining 1 Tablespoon basil and serve.