Topped with the ricotta mixed with salt, pepper, and Parmesan. I LOVE the Grande brand ricotta. It's a local company and the cheese is fresh and delicate but flavorful. I smeared the eggplant slices with some pesto and put a slice of leftover roasted red pepper on top, too.
Rolled up, topped with with sauce (just a can of tomatoes simmered with some garlic and onion cooked in olive oil), and sprinkled with Grande Aged Provolone- a super awesome cheese that is smoked ever so lightly, sharp, and creamy. Don't drown these in sauce- it's better to keep some sauce hot in the pan fir the pasta than to have the involtini drowning and overwhelmed.