Slice and season the eggplant

• Slice two medium eggplants into 1/4 inch thick slices.
• Transfer the slices to a large sheet pan.
• Brush with olive oil and season all over with salt and pepper.

Bake the eggplant

• Bake at 425°F (220°C) for 10 min.
• Flip the slices, re-season with olive oil, salt and pepper.
• Return to the oven for another 5 to 10 min.

Make the ricotta filling

• Stir together 1 cup of ricotta with the zest of one lemon and a pinch of salt.

Roll the involtini

• Once the eggplant has cooked and cooled, place a spoonful of the ricotta mixture at the end of each slice.
• Roll each slice into a coil.
• Transfer the eggplant coils to a baking dish spread with a thin layer of tomato sauce.

Bake again

• Brush the tops with olive oil.
• Transfer to the oven at 425°F (220°C) for 25 to 30 min.

Finish and serve

• Shave parmesan over the top.
• Serve with a simple green salad on the side.