1-Preparing the Eggplant: Diving into making eggplant involtini is easier than it sounds, and the results are so rewarding. Start by trimming the stem end of the eggplant and slicing it lengthwise into 1/4-inch thick slices, aiming for about 12 slices total. Sprinkle both sides with kosher salt, layer them in a colander, and let them stand for 1 hour to draw out moisture, or skip this and go straight to roasting for a faster route.

2-Frying or Roasting the Eggplant: If you decide to fry, press the moisture from the slices and blot them dry first. Heat olive or canola oil to 360ºF in a deep pan, then fry 3 to 4 slices at a time until they color up, about 3 to 4 minutes, and drain them well. As an alternative, pan fry with less oil until the slices are soft and lightly golden, or roast them for a healthier twist. Once your eggplant is ready, mix up the filling by combining 1/2 cup bread crumbs, 1 cup ricotta, grated zest of 1 lemon, juice of 1/2 lemon, 1 teaspoon minced thyme leaves, and 1/4 teaspoon kosher salt in a bowl.

3-Assembling and Baking: Preheat your oven to 425ºF and spread a thin layer of tomato sauce on the bottom of a baking dish. Place a spoonful of the filling at one end of each eggplant slice, roll it up, and set it seam-side down on the sauce. Spoon about a tablespoon of heavy cream over each roll, then bake for 20 to 25 minutes until the sauce edges darken and the rolls caramelize. Finish by garnishing with freshly grated Parmesan cheese before serving.