Eggplant Involtini

Slice each eggplant lengthwise into ½ inch thick planks (should have 12). Trim rounded surface from each end piece so it will lie flat. Adjust one oven rack to lower-middle and second rack 8 inches below broiler elements. Heat to 375. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on sheets. Brush one side w 2 ½ T oil and sprinkle w s&p. Flip slices over and brush other side w 2 ½ T oil and s+p. Bake until tender and lightly browned, 30-35 min, switching and rotating sheets halfway through. Let cool 5 min. Heat broiler. While eggplant cooks, heat 1T oil in 12-inch broiler-safe skillet over med low heat until just shimmering. Add garlic, oregano, pepper flakes and ½ tsp 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 min. Cover and set aside. Pulse bread in food processor until finely ground. Combine bread crumbs, ricotta, ½ c Pecorino, ¼ c basil, lemon juice, and 1/2 tsp salt in medium bowl. With widest end of eggplant facing you, evenly distribute ricotta mix on bottom third of each slice. Gently roll up each slice and place seam side down in tomato sauce. Bring sauce to simmer over medium heat. Simmer 5 min. Transfer skillet to oven and broil until eggplant is browned and cheese is heated through, 5-10 minutes. Sprinkle with remaining ¼ c Pecorino and let stand 5 min. Sprinkle w some basil and serve.

Eggplant 2 large (1.5 lb each) peeled
Vegetable Oil 6T
Garlic cloves 2 minced
Oregano
Red-pepper flakes
Tomatoes 28oz can chunks
Bread 1 slice hearty white torn up
Ricotta 8 oz
Pecorino Romano ¾ c grated
Basil ¼ c plus
Lemon juice 1 T