I finally got to make the Eggplant involtini- slices of tender eggplant wrapped around creamy ricotta and napped with a quick fresh tasting tomato sauce, then topped with sharp provolone and browned in the oven.
The eggplant cut on the bias into 1/2 inch thick slices,
Rubbed with olive oil and lightly browned in a hot (450') oven for about 10 minutes, 
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.
Ready to pop in the oven for around 20 minutes at 400' I served it with penne and a salad.
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