Eggplant Involtini

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 large eggs 
• 3 inch lengthwise eggplant ( 2 medium)
• 1 ounce bread whole-wheat french toasted
• 0.8 cup basil leaves fresh divided chopped
• 4  garlic cloves divided crushed
• 0.5 teaspoon kosher salt divided
• 1 teaspoon lemon rind grated
• 1 tablespoon olive oil extra-virgin
• 0.5 cup parmigiano-reggiano cheese divided grated
• 8 ounces part-skim ricotta cheese 
• 2 tablespoons pinenuts lightly toasted
• 2 pounds tomatoes seeded coarsely chopped ( 3 large)

Equipment

• food processor
• baking sheet
• sauce pan
• oven
• baking pan
• aluminum foil
• broiler

Directions

1. Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes.
2. Place mixture in a food processor; process until smooth. Set aside.
3. Preheat broiler to high.
4. Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.
5. Preheat oven to 37
6. Place remaining 2 garlic cloves in a mini food processor; pulse until chopped.
7. Add nuts and bread; pulse 10 times or until coarse crumbs form.
8. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
9. Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray.
10. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion.
11. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls.
12. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano.
13. Bake at 375 for 25 minutes or until bubbly.
14. Sprinkle with remaining basil.