Eggplant Involtini recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
• 1/2 teaspoon kosher salt, divided
• 4 garlic cloves, crushed and divided
• 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 tablespoons pine nuts, lightly toasted
• 1 ounce whole-wheat French bread, toasted and torn into pieces
• 8 ounces part-skim ricotta cheese
• 1 teaspoon grated lemon rind
• 1 large egg
• 3/4 cup chopped fresh basil leaves, divided
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided