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1
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and spray well with nonstick spray or brush with oil.
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2
Cut off ends of eggplant and peel. Make a cut lengthwise so the eggplant is stable without rolling. Carefully slice eggplants into even 1/2 inch slices lengthwise. Arrange planks on prepared sheets.
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3
Brush oil on both sides of the eggplant planks and sprinkle with salt and pepper.
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4
Bake for about 30 minutes.
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5
If using whole tomatoes (preferable) - strain, chop up and return to juice.
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6
Heat 1 tablespoon oil in large frying pan over medium low heat. Add crushed garlic, 1/4 teaspoon oregano, 1/2 teaspoon salt, red pepper flakes. Cook for 30 seconds. Add tomatoes and simmer for 15 minutes to reduce to about 1/2.
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7
Remove eggplant from oven and let sit for 5 minutes then flip over so it doesn't become soggy.
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8
Mix ricotta, 1/2 cup pecorino or mozzorella (pecorino is preferable in this recipe) , breadcrumbs, lemon juice, 1/2 teaspoon salt, 1/4 cup chopped basil.
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9
When eggplant is cool, place about 1 tablespoon filling onto the large end and roll up. Use a bit more filling for larger slices and a bit less for smaller ones. Place roll seam side down on top of sauce. Continue using the rest of the eggplant and filling.
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10
Turn burner to medium and simmer about 5 minutes. Turn on broiler.
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11
Place the pan 8 inches below the broiler element and let brown 5 minutes.
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12
Remove pan from oven and WRAP HANDLE WITH TOWEL so no one grabs the handle and is burned!
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13
Sprinkle with extra cheese and let sit for a few minutes. Sprinkle remaining basil and serve with sauce on the side.
