For the Eggplant:

1 large globe eggplant (about 1 lb), sliced lengthwise (~¼-inch thick)

Salt and black pepper

2 Tbsp extra-virgin olive oil

For the Tomato Sauce:

3 Tbsp extra-virgin olive oil

2 anchovy fillets (or 1 tsp finely chopped capers)

4 garlic cloves, thinly sliced

14 oz canned whole-peeled tomatoes (hand-crushed) or passata

¼ cup water

Salt and black pepper

For the Ricotta Filling:

½ cup whole-milk ricotta, drained if watery

¼ cup finely grated pecorino romano

¼ cup cubed low-moisture mozzarella

2 Tbsp finely chopped fresh herbs (basil, parsley)

1 tsp Calabrian chili paste (optional)

Salt and black pepper

For Assembling:

2 Tbsp finely grated pecorino romano

2 Tbsp cubed low-moisture mozzarella

Fresh basil leaves, for garnish

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Prep and roast eggplant: Slice eggplant into ~¼-inch slabs, salt to draw out moisture, then pat dry. Brush with olive oil, season, and roast at 425°F (218°C) for 12–18 minutes until tender. Let cool.
Make tomato sauce: In an ovenproof skillet, sauté anchovies (or capers) and garlic in olive oil until fragrant. Add tomatoes and water, simmer until thickened, season with salt and pepper. Reserve ¾ of sauce for the base, set aside the rest.
Prepare filling: Mix ricotta, pecorino, mozzarella, herbs, and chili paste. Season with salt and pepper.
Roll involtini: Spread 1–2 tbsp filling on wider end of each eggplant slice, roll, and place seam-side down in the sauce-lined baking dish.
Assemble: Spoon remaining sauce over rolls, top with pecorino and mozzarella.
Bake: Bake at 375°F (190°C) for 20 minutes until cheese melts. Broil 1–2 minutes for golden top if desired. Garnish with basil before serving.