There are a few parts to this recipe, but don't let that deter you from making it, the end product is delicious! You could even serve this a an appetizer....just serve eggplant sliced stuffed with the ricotta mixture and place the tomato sauce on the side.
For the tomato sauce:
Onions Olive oil Garlic Fresh tomatoes Herbs (rosemary, lemon thyme, oregano and basil) Salt & pepper Lemon juice
Saute onion and garlic in oil in a large pot. Add chopped tomatoes and herbs. Bring to a boil then reduce to a simmer. Simmer gently with the lid slightly off the pot allowing evaporation. Stir occasionally until the sauce thickens. Add salt, pepper and lemon juice to taste.
Quantities will depend on how much you want to make at once. I usually make enough for a few meals plus some for the freezer.
For the eggplant:
Preheat oven to 180C. Slice eggplant in rounds and cover both sides with olive oil, then bake for 20 minutes or so. Remove from oven, but leave it on to cook the involtini.
For the ricotta:
Mix pre-bought or fresh-made ricotta with salt, pepper and fresh, chopped herbs of choice (I used a bit of rosemary and lemon thyme).
To assemble and cook:
Grease a casserole dish with olive oil. Once the eggplant is cool enough to handle, place a heaped tablespoon of ricotta on each slice and roll in half. Place stuffed eggplant in casserole dish and cover with tomato sauce. Top with grated parmesan cheese and bake for 20 - 30 minutes.