Preparation of the eggplants:
1-Wash the eggplants, then cut them into long slices, about 5 mm thick.
Arrange the slices on a baking tray, sprinkle with coarse salt and let them rest for about 30 minutes to remove the bitterness.
2-After resting, rinse the eggplant slices under running water and dry them with absorbent paper.
Preparation of the filling:
3-In a bowl, mix the ricotta (or mozzarella) with the grated parmesan, season with salt and pepper.
Add a whole egg and a little chopped fresh basil, mix well until the mixture is smooth.
Assembly of the rolls:
1-Take a slice of aubergine, put a spoonful of filling on one end and roll it up.
Repeat the operation with all the slices of aubergine.
Breading and cooking:
1-In a bowl, beat the remaining egg.
2-Dredge the rolls first in the beaten egg and then in the breadcrumbs, pressing lightly to make them stick well.
In a large pan, heat plenty of extra virgin olive oil and fry the rolls until golden brown on all sides.
3-Drain them on absorbent paper to eliminate the excess oil.
Completion:
1-In a pan, heat the tomato puree with a drizzle of oil and a few basil leaves.
Arrange the eggplant rolls in the sauce and cook over low heat for a few minutes, until the sauce has thickened slightly.
Service:
1-Serve the eggplant rolls hot, garnishing with fresh basil leaves and grated parmesan cheese if desired.
