Eggplant Involtini (page 35)

Made this on Sunday during the snowstorm - the authors think of this as a summer dish, but I think that it is a great winter dish.

The idea is to bake the eggplant and then fill it with cheese (no eggs) and just finish it in the broiler.  You brush the eggplant with oil - I used olive oil.

The tomato sauce is from a 28-oz can of plum tomatoes.  I broke them up using my hands.

The filling....I used part-skin ricotta

I was worried that my cast iron fry pan would be too small (it's only a 10"), but it worked well.

Here is the finished dish:

M suggested that it would go well with pasta... I tried that last night - cooking some spaghetti.  It worked well.