Eggplant Roll-Ups 

Preparation

🥄 Step 1: Prepare the Eggplants

1. Wash the eggplants and cut them lengthwise into slices about 5 mm thick.

2. Lay the slices on a tray, sprinkle with coarse salt, and let them sit for about 30 minutes to draw out any bitterness.

3. Rinse the slices under running water, then pat them dry with paper towels.

🧀 Step 2: Make the Filling

1. In a bowl, mix the ricotta (or mozzarella) with grated Parmesan.

2. Season with salt and pepper, add one egg and chopped fresh basil.

3. Stir until you get a smooth, creamy filling.

🍆 Step 3: Assemble the Roll-Ups

1. Take one eggplant slice, place a spoonful of filling on one end, and roll it up.

2. Repeat with all slices.

🍳 Step 4: Bread and Fry

1. Beat the second egg in a bowl.

2. Dip each roll first in the egg, then in breadcrumbs, pressing gently so the coating sticks.

3. Heat a generous amount of olive oil in a large pan and fry the rolls until golden on all sides.

4. Drain on paper towels to remove excess oil.

🍅 Step 5: Finish in Tomato Sauce

1. In a saucepan, warm the tomato passata with a drizzle of olive oil and a few basil leaves.

2. Add the fried eggplant roll-ups to the sauce and simmer on low heat for a few minutes, until the sauce slightly thickens.

To Serve

Serve the eggplant roll-ups hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan, if desired. 😍🍆🌿

These are perfect as a starter, side, or even a main course with a fresh salad or some crusty bread.
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