Eggplant Involtini

Name: Eggplant Involtini
Yield: Serves 4 to 6
Ingredients: 2 large, eggplants (1 1/2 pounds each), peeled; 6 tablespoons, vegetable oil; , Kosher 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; 8 ounces (1 cup), whole-milk ricotta cheese; 1 1/2 ounces grated, Pecorino Romano cheese (3/4 cup); 1/4 cup plus 1 tablespoon, chopped fresh basil; 1 tablespoon, lemon juice

Main Courses
Vegetables
Vegetarian
Casseroles

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

SERVES 4 to 6

TIME 1¾ hours

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