Simple Roasted Eggplant Involtini

Original, fussier recipe can be found here. Homemade ricotta is easy and delicious. Updates to the original recipe include skipping the salting and, in place of frying, roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I've also simplified the filling by omitting the thyme and lemon juice—I just use lemon zest, salt, and breadcrumbs. The recipe is easily doubled: Use two sheet pans to roast the eggplant, rotating as necessary to ensure even cooking. Double the filling. Use a 9 x 13-inch baking vessel or two 9-inch vessels. Definitely double the recipe if making for more than 2 people ... I can nearly eat a single recipe on my own. Regarding the breadcrumbs: I think they are only really necessary if your ricotta is particularly wet. I rarely use them anymore.

Great

% Daily Values based on a 2,000 calorie diet