La Cucina Italiana October 2013 Serves 4This recipe is actually done in a tomato soup with shrimp, I have amended the recipe to make it a little more simple and vegetarian, serving the eggplant ravioli with your favorite tomato sauce. If you would like the full recipe email me at firstname.lastname@example.org. - Lorraine 1 Eggplant about 1 1/4 lb. 1 1/4 cup fresh Ricotta Cheese (10 oz) 1 TB finely grated Grana Padano or Parmigiano Reggiano cheese Finely grated zest of 1 Lemon 1/4 tsp dried Oregano Unbleached flour for dusting Peel 2 inch wide strips of skin from opposite sides of eggplant and discard. Using and adjustable blade slicer of a chefs knife, cut eggplant lengthwise into 20 1/8 inch thick slices. Season both sides of eggplant slices with salt. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side, then transfer to a tray. In a bowl, combine ricotta, Grana Padano, zest and generous pinch salt and pepper. In a small skillet, combine 1 TB oil and oregano; gently warm over low heat until fragrant, about 1 minute. Add to cheese mixture; stir to combine. Place 1 TB cheese mixture on each eggplant slice, then roll up slices beginning with a short end, pressing gently to flatten slightly once rolled. Lightly dust dry tray with flour. Place eggplant ravioli on tray; lightly dust ravioli with flour. In a 10 to 12 inch skillet, heat 1/4 cup oil over medium high heat until shimmering; fry ravioli in 2 batches, turning pieces once and adding remaining tablespoon oil to skillet after first batch,, until golden on both sides, about 8 minutes total. Drain on paper towels, then season with salt. Serve with your favorite tomato sauce or in tomato soup.