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Preheat a large heavy-bottomed skillet over medium-high heat. Let it heat for at least 3 minutes. Pour in and heat about ⅛ inch of oil. Let it get hot but not smoky; if it smokes, lower the heat just a bit. To test the oil for the correct temperature, sprinkle in a small amount of bread crumbs. If bubbles form rapidly around the crumbs, the oil is ready.

Dredge an eggplant slice in the dipping mixture. Sometimes the starch settles at the bottom of the bowl, so mix it with a fork if need be. Gently press the eggplant into the breading mixture on both sides so that the crumbs are firmly in place.

Prep a second slice the same way, then place both slices in the pan and cook on each side for 1½ to 2 minutes. Use tongs to flip the slices. The eggplant should be tender and golden brown on both sides. When done, transfer to paper towels to drain the oil and proceed with remaining eggplant slices.

To Bake:

Follow the same directions for breading as above. Grease two baking sheets with olive oil, place all the eggplant slices on the sheets, and spray the breaded slices with olive oil. If you don’t have olive oil spray, cooking spray can be used but it doesn’t come out as well. You can also drizzle oil over the slices, but they may come out uneven. Bake at 350°F for 20 to 25 minutes; no need to flip them. When ready, they should be tender and flexible. If you can’t fit both sheets on one rack in your oven, then rotate them halfway through the baking process.

To Assemble:

Let the slices cool enough that you can handle them, usually 10 minutes. Pour 1½ cups of sauce into a 9 × 13-inch casserole dish.

With the narrower end pointed toward you, place a leaf of spinach on the lower third of the eggplant slice. Place 2 heaping tablespoons of ricotta on the spinach, sprinkle a few pine nuts on top of that (if using), and then roll up. It should be easy! Place the rolled eggplant slices, seam side down, in the baking pan. When everything is rolled, pour another cup or so of sauce over the rollatini. Bake for about 20 minutes; really, you just want to heat the ricotta through.

To serve:

Sprinkle a little Almesan on top of each rollatini and garnish with chopped basil leaves.

SWEET POTATO-PEAR TZIMMES WITH PECANS AND RAISINS

SERVES 6

TIME: 1 HOUR 15 MINUTES

This can just as easily be called Roasted Sweet Potatoes and Pear, but tzimmes is what we Jews call it, isn’t that adorable? The idea is actually to overroast everything so it gets a bit chewy on the outside while still creamy on the inside. This would be a good side to round out a dinner with the spinach kugel (page 151). But you can also just serve it with Tangerine Baked Tofu (page 126) and a green. Take this to your next Passover meal and please the whole meshpuchah!

2 pounds sweet potatoes, peeled and cut into ¾-inch chunks

3 firm Bartlett pears, seeded and cut into ¾-inch chunks

1 tablespoon vegetable oil, plus spray on a little more if it needs it

2 tablespoons mirin or any sweet cooking wine

1 tablespoon pure maple syrup

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup pecan halves

¾ cup golden raisins

PREHEAT THE oven to 350°F.

Place the sweet potatoes and pears on a large, rimmed baking sheet. Sprinkle with the oil and mirin, and mix it all up to make sure everything is coated. Add the maple syrup, cinnamon, salt, and pecans, and toss to coat.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and add the raisins. Using a thin, flexible spatula, carefully toss and mix, being careful not to break up the sweet potatoes. But tzimmes are a forgiving dish, so if some get mushed up that’s perfectly acceptable.

Return to the oven uncovered and bake for 30 more minutes, tossing every now and again. Serve warm or at room temperature.

MOLE SKILLET PIE WITH GREENS

SERVES 4 TO 6

TIME: 1 HOUR

A cacophony of Tex-Mex good things that go “yum” in the belly. Chile-Chocolate Mole (page 210) smothers tender greens and plump beans, topped with a moist corn bread biscuit crust that’s baked to a