Roasted Eggplant With Sausage and Ricotta

Of all the ways one can cook an eggplant—grilled, fried, charred, or braised—roasting might be the simplest. Slicked with oil and simply seasoned with salt, these eggplants are baked whole on a baking sheet, turning custardy on the inside, akin to silken tofu or soft scrambled eggs. Split open like a baked potato and piled high with eggplant-parm-inspired toppings, they make for an easy weeknight dinner that’s substantial and satisfying.

If you can find flavorful fresh (not cured) chorizo, use it in place of the hot Italian sausage. You can also substitute sour cream and cilantro for the ricotta and basil.