tomato sauce

1. Combine tomatoes, butter, onion, 1/2 teaspoon kosher salt and pepper in a medium saucepan over medium heat. Bring to a gentle simmer and cook, uncovered, for about 45 minutes. As the sauce cooks, use a wooden spoon to break up the tomatoes and mash them into smaller pieces.
2. Taste and add more salt or pepper as needed. Discard onion and blend smooth with an immersion blender.

Sauce can be kept, refrigerated, in an airtight container for up to 5 days.

eggplant involtini

1. Preheat oven to 425°F. Line two baking sheets with foil and lay out eggplant slabs. Brush both sides with olive oil and season with salt and pepper. Bake for 20- 25 minutes, or until eggplants are tender and lightly browned. Set aside until cool enough to handle. Reduce oven temperature to 400°F.
2. While eggplants cook, make ricotta filling. Combine ricotta, 3/4 cup parmesan, breadcrumbs, 1/2 teaspoon kosher salt, black pepper, basil, parsley and mint in a medium bowl. Mix until well combined.
3. Spread a thin layer of tomato sauce in an 8-inch x 11-inch baking dish. Spoon about 2 tablespoons of ricotta filling onto the widest end of each eggplant slice. Roll the slices up tightly but gently, and place seam side down in a snug, even layer in the pan.
4. Spoon more sauce over the eggplant rolls (you may not need all of it) and sprinkle with mozzarella and remaining 1/4 cup grated parmesan. Bake until cheese is melted and sauce is bubbly and fragrant, about 30 minutes. Serve hot.