Crispy Eggplant, Ricotta and Walnut Rolls with Lemon-Thyme Honey

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Arrange the eggplant slices on a large baking sheet, brush both sides with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt. Bake for 10 to 12 minutes, turning halfway through, until flexible and lightly golden.

2. 2

   Meanwhile, make the filling: in a bowl, mix the ricotta, toasted walnuts, Parmesan, 1 teaspoon lemon zest, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and black pepper until evenly combined.

3. 3

   Set up a breading station with three shallow bowls: one with the all-purpose flour, one with the beaten egg, and one with the panko mixed with the remaining lemon zest, remaining thyme, and 1/4 teaspoon salt.

4. 4

   Once the eggplant is warm rather than hot, place about 1 tablespoon of filling on the wider end of each slice and roll tightly to make 12 rolls.

5. 5

   Coat each roll first in the flour, then in the beaten egg, and finally in the seasoned panko, pressing gently so the coating sticks. Place them on a lightly oiled baking sheet using the remaining tablespoon of olive oil.

6. 6

   Bake the rolls at 425 °F / 220 °C for 12 to 14 minutes, turning once, until golden and crisp.

7. 7

   While they bake, warm the honey in a small heatproof bowl or saucepan for 20 to 30 seconds, just until pourable; add a tiny pinch of salt if desired.

8. 8

   Serve the rolls hot with the warm honey drizzled over the top or on the side for dipping.