- 2 Large Eggplants (See Notes Above)
- 3 Eggs
- 1/2 Cup Lightly Seasoned All-purpose Flour
- 1/2 Cup Olive Oil For Frying
- 1 Cup Ricotta Cheese
- 3/4 Cup Shredded Mozzarella
- 1/3 Cup Grated Pecorino Romano Cheese
- Salt & Pepper
- 1 Egg
- 3 Tablespoons Olive Oil
- 1/2 Cup Finely Chopped Sweet Onion
- 2 Garlic Cloves, Minced
- 2 Cups Chopped San Marzano Tomatoes
- Salt & Pepper To Taste
- 3 Tablespoons Finely Chopped Fresh Basil
- 1/4 Cup Fresh Parsley Leaves, Chopped
- 1/3 Cup Pine Nuts
- 1/4 Cup Grated Pecorino Romano Cheese
- 1/4 Cup Coarse Breadcrumbs
- 1 Canned Anchovy (Or 1 Teaspoon Anchovy Paste)
- Cut the eggplants lengthwise into 1/2-inch slices.
- Place the slices in a colander in the sink, sprinkling sea salt between layers.
- Weight the eggplant slices down with a heavy plate and let rest 30 minutes.
- Pat the eggplant slices dry.
- Place the flour in a plastic bag.
- Beat the eggs in a bowl with 1 tablespoon of water.
- Heat a few tablespoons of oil in a heavy frying pan over medium heat.
- First dredge the eggplant slices in the flour, then the egg, and fry in batches until golden brown on both sides, about 2 minutes per side.
- Adding more oil as needed, continue to cook all of the slices, draining them on paper towels after they have been cooked.
- To prepare the sauce, in a saucepan, heat the olive oil over medium heat until lightly smoking.
- Add the onions, and cook until translucent and soft, about 5 minutes.
- Add the minced garlic, and continue to cook until fragrant, another minute or two.
- Add the tomatoes, salt, pepper, and basil, and cook over medium heat for 7 to 8 minutes or just until the sauce begins to thicken.
- Spoon a cup of the sauce over the bottom of a large ovenproof casserole dish.
- Preheat oven to 375 degrees F.
- In a bowl, mix together the filling ingredients.
- Take a slice of eggplant, and spoon a heaping tablespoon of filling onto the thicker end of the eggplant slice and roll, encasing the filling.
- Place the eggplant slices seam side down side by side as shown in the photos.
- Continue to use up all of the filling and eggplant slices in the same fashion.
- Spoon the rest of the sauce over the involtini, cover the casserole dish with foil, and bake for 30 minutes.
- On a cutting board, coarsely chop together the topping ingredients, rubbing the anchovy into the mixture to break it up.
- Uncover the casserole dish, then sprinkle the topping mixture over the eggplant slices.
- Bake for another 15 minutes uncovered until the topping mixture has lightly browned.