1 garlic clove, minced
1/4 t. dried hot red pepper flakes
7 T. olive oil
1 1/2 # plum tomatoes, chopped
1/2 t. sugar
1 t. salt
1 (1 1/4#) eggplant
12 1/2 oz. ricotta (1 1/2 c.)
1 1/2 oz. finely grated Parmgiano-Reggiano (1/2 c.)
3 T. finely chopped fresh basil
1/4 t. black pepper
Cook garlic and red pepper flakes in 1 T. oil in a 2-quart
saucepan over moderate heat, stirring until garlic is golden,
30 seconds. Add tomatoes sugar and 1/2 t. salt and simmer,
uncovered, stirring occasionally, until slightly thickened 15 to
Peel 2" wide strips of skin from opposite sides of eggplant.
Cut eggplant lengthwise into 8 (1/3" thick) slices. Brush both
sides of slices with 3T olive oil (total), then season with salt
Grill slices on a charcoal grill or in a panini maker. The
charcoal will give it a much better flavor. Cook until golden
brown and tender.
Stir together cheeses, 2 T. basil, pepper and remaining salt.
Divide cheese mixture among slices (3 to 4 T per slice),
leaving a 1/8" border along edge. Roll up each slice,
beginning with a short end and serve rolls topped with sauce
and sprinkle with remaining basil.