2 tbsp bread crumbs (or 1 slice of bread, toasted til crunchy)
8 ounce whole-milk ricotta cheese
1/2 cup Pecorino Romano cheese, grated
1/4 cup basil, chopped
1 tablespoon lemon juice
1/4 tsp salt
1/4 cup Pecorino Romano cheese, grated
1 tbsp basil, chopped
Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees.
Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 3 planks per serving). Trim rounded surface from each end piece so it lies flat.
Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with half the oil and sprinkle with half the salt and pepper, then flip over and repeat on the other side. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.
While eggplant cooks, heat remaining 1 tablespoon oil in 12-inch broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes. Increase heat to high and bring to simmer, then reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
(If making own bread crumbs, pulse bread in food processor until finely ground, 10 to 15 pulses.) Combine bread crumbs with all other ingredients in medium bowl.
With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining Pecorino and basil and let stand for 5 minutes, then serve.