Second Course

Eggplant Involtini

What you Need:

2 large eggplants

2 tbsp. of salt-not on the eggplant itself

1 cup of flour (in a bowl)

2 eggs beaten with 1 tsp. of water (in a bowl)

2 cups of Panko (in a bowl)

1 cup of shredded mozzarella

1 cup Parmesan

3-4 cups of tomato sauce

8 basil leaves

toothpicks

vegetable oil, 1-2 cups

Preheat oven to 375. Slice eggplant lengthwise creating long strips about 1/2 in. in diameter-you should yield 4-5 usable slices per eggplant. In a non-stick saute pan, preheat oil while preparing your eggplant to fry. Place eggplant in flour, then egg and then Panko (place salt and a little Parmesan in Panko mixture). Fry each strip on each side until golden brown and crispy. Set aside to a paper towel to drain. Once all eggplants have been cooked, take each one and place a tablespoon of mozzarella in the middle. Roll each one up and secure with a toothpick. Place side-by-side in a baking dish which contains the tomato sauce (at the bottom). Once all involtini have been rolled, top with Parmesan and bake for 20 minutes or until done.