Baked Eggplant Involtini with Ricotta & Basil

Slice the eggplants lengthwise into 1/4-inch thick planks. You should get about 12-14 usable slices. Lay them on sheet pans, sprinkle both sides with kosher salt, and let them sit for 15 minutes to draw out moisture. Pat dry thoroughly with paper towels.

Preheat the oven to 400 degrees F. Brush both sides of each eggplant slice with olive oil and arrange on sheet pans in a single layer. Roast for 12-14 minutes, flipping halfway through, until the slices are pliable and lightly golden but not mushy. Remove and let them cool enough to handle. Reduce oven to 375 degrees F.

In a medium bowl, combine the ricotta, 3/4 cup of the Parmigiano, the egg, basil chiffonade, nutmeg, a pinch of salt, and several grinds of black pepper. Mix until smooth and well combined.

Spread 1 cup of the marinara sauce across the bottom of a 9x13-inch baking dish.

Working one at a time, lay an eggplant slice flat and place about 2 tablespoons of the ricotta filling near the wider end. Roll the eggplant up snugly around the filling and place it seam-side down in the baking dish. Repeat with all remaining slices, nestling the rolls together in the sauce.

Spoon the remaining 1 cup of marinara over the involtini. Scatter the torn mozzarella and remaining 1/4 cup Parmigiano over the top. Drizzle with a tablespoon of olive oil.

Bake uncovered for 20-25 minutes until the sauce is bubbling vigorously and the cheese is melted and spotted golden brown. Let rest for 5 minutes, then garnish with fresh basil leaves and toasted pine nuts before serving.