Involtini di Melanzane
For this recipe, I used deep purple eggplants also known as aubergines, creamy mozzarella and basil leaves from my garden. I prefer to lay my eggplant slices on paper towels instead of salting them to get the moisture out. Use your favorite tomato sauce to make this recipe a family favorite.
1/2 cup Italian breadcrumbs
1/2 cup parmigiano cheese, grated
salt and pepper
Peel eggplant and slice lengthwise about 1/2 inch thick. Lay out on paper towels and cover with a paper towel for approximately a half hour to absorb moisture. Using two shallow bowls place breadcrumbs in one and beat 2 eggs with some parmigiano, salt and pepper in the other. Dip each slice into egg mixture then into the breadcrumbs, set aside. In a large frying pan heat oil and fry each slice in hot vegetable oil. Coat baking pan with tomato sauce place a piece of mozzarella and a basil leave in the middle of each eggplant slice. Sprinkle with parmigiano cheese and roll up. If needed use a toothpick to hold rolls together. Place in pan, add a little sauce on top and cover with foil. Bake at 400 degrees for 20 minutes.
Ricette by Chef Chuck's Cucina