• Trim eggplants and cut lengthwise into ¼” slices. Layer the slices in a colander in the sink, sprinkling each layer with kosher salt. Let sit for 1 hour. (Note: This step removes extra liquid from the eggplant. It’s important! While the eggplant is draining is a good time to go ahead and make the sauce.)
• Preheat oven to 450°F.
• Rinse the eggplant slices and pat each dry with a paper towel. Lay eggplant slices in a single layer on two large baking sheets. Brush tops and bottoms of slices with olive oil.
• Bake for 10 minutes, or until bottoms of slices begin to turn light golden brown. Flip slices over and continue baking 8-10 more minutes, or until other side has begun to turn brown.
• Remove eggplant from oven. Reduce oven temperature to 375°F.
• Spray a 9”x13” baking dish with nonstick baking spray. Spread 1 cup of sauce onto bottom of dish; set dish aside.
• Using a medium mixing bowl, add ricotta, shredded mozzarella, half of Parmesan, breadcrumbs, parsley, garlic, lemon juice, lemon zest and pepper; stir until well combined.
• To make eggplant involtini, place a spoonful of ricotta mixture near end of a slice. Roll slice up lengthwise and place seam-side down in baking dish. Repeat with remaining slices.
• Once all slices are in dish, spoon remaining sauce on top of slices. Sprinkle remaining ¼ cup of Parmesan cheese on top of sauce. Layer sliced fresh mozzarella in a line down center of dish.
• Bake for 20-25 minutes, or until mozzarella on top has completely melted.

For the Sauce

• Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.
• Add the garlic, crushed tomatoes, basil, salt and pepper; stir until well combined. Reduce heat to medium-low and continue cooking for 20 more minutes, stirring occasionally.
• Cover and reduce heat to low until sauce is needed.