For the Easy Marinara:
2 pounds fresh tomatoes, cored, peeled and coarsely chopped, or one 28-ounce can diced tomatoes
1 small onion, grated
2 cloves garlic
About 3 tablespoons EVOO
1 teaspoon dried oregano or 2 teaspoons fresh oregano
A handful of basil
½ teaspoon red pepper flakes or ground pepperoncini
½ teaspoon sugar
About 1 teaspoon salt
For the Rolls (Involtini):
4 small firm eggplant, such as globe, 4 to 5 inches wide, cut into ¼-inch slices
Salt and black pepper, to taste
1 teaspoon dried oregano
1 teaspoon combined or either fennel seed and fennel pollen
1 teaspoon red pepper flakes or ground pepperoncini
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground thyme
¼ teaspoon ground sage
EVOO non-aerosol spray
2 cups fresh ricotta, sheep's or cow's milk
1 cup shredded mozzarella or fior di latte cheese
½ cup each grated Parm and pecorino cheese, plus some Parm for topping
For the easy marinara, place the tomatoes in a food processor, in batches if necessary, depending on the size of the processor, with the onions, garlic, EVOO, oregano, basil, red pepper flakes, sugar and salt. Whizz up and transfer to pot, then simmer 20 to 30 minutes over medium-low heat. Pour half into a casserole dish.
Preheat oven to 425°F, with rack at center.
For the rolls, salt the eggplant and dry a bit on towels.
In a small bowl, mix together the oregano, fennel seed and/or pollen, pepper flakes, granulated garlic, granulated onion, ground thyme and ground sage. Spray eggplant with EVOO, then season with salt, pepper and the spice mixture. Arrange on a parchment-lined baking sheet and roast until browned and tender, about 20 minutes.
While eggplant cools, combine cheeses in a bowl.
Roll cooled eggplant slices with a few rounded tablespoons of the cheese mixture, place in sauce in the casserole dish and top with more sauce and a little extra Parm. Bake again for a few minutes to set cheese and serve.