Start by preparing the tomato sauce

1. In a saucepan, heat 3 tablespoons (45 ml) of extra-virgin olive oil with the crushed garlic cloves.
2. As soon as the garlic starts becoming fragrant (and not brown), add the tomato pulp, ¼ cup (50 ml) of water, and a pinch of sea salt.
3. Let the sauce simmer for 15 minutes over low flame and stir regularly.
4. Set aside.

Meanwhile, slice and roast the eggplants

1. Preheat the oven to 480°F (250°C).
2. Wash and cut off the stems and blossoms of the eggplants.
3. Using a mandolin or a sharp knife, slice the eggplants lengthwise, into 0,2 inches (0,5cm) thick slices.
4. Line the eggplant slices onto a parchment-lined oven tray.
5. Drizzle the eggplant slices with 4 tablespoons (60 ml) of extra-virgin olive oil.
6. Roast them in the oven until golden (about 15 minutes), then set them aside.
7. Repeat the process as you will need to make two batches to roast all the eggplant slices.

Prepare the filling

1. In a mixing bowl, add the ricotta cheese, lemon zests, thinly chopped basil, extra-virgin olive oil, cracked green pepper, and sea salt.
2. Stir with a spoon until well combined.

Assemble the Involtini

1. Preheat your oven to 390°F (200°C).
2. In a large baking dish, pour the tomato sauce and spread it evenly.
3. Then, on each roasted eggplant slice, spoon a tablespoon of the ricotta mix on the thinner edge and roll gently.
4. Transfer the rolls to the baking dish, on top of the tomato sauce.
5. Repeat the process until all the slices are stuffed and the baking dish is filled.
6. Add the cherry tomatoes on top.
7. Sprinkle the Pecorino cheese.
8. Bake in the oven for 20-25 minutes until slightly golden and bubbly.
9. Sprinkle extra fresh basil leaves and serve immediately.