Eggplant Rolls with Ricotta and Salsa

The Illustrated Quick Cook

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Ingredients

12-14 oz (400 g) eggplant		⅔ cup olive oil
about 1 cup toasted bread crumbs		9 oz (250 g) ricotta cheese
1 tbsp chopped flat-leaf parsley		1 tbsp prepared pesto, store-bought or homemade
1 garlic clove, crushed through a press		3 tomatoes, thinly sliced
2 tbsp grated Parmesan cheese		1 tbsp olive oil
1½ cups all-purpose flour		small handful flat-leaf parsley leaves
2 large eggs, lightly beaten		sea salt and freshly ground black pepper

Prep: 20 min Total: 45 min

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1
Cut the eggplant lengthwise 8 even slices about ¼ in (5mm) thick. Lightly salt them, and sandwich between paper towels for about 10 minutes. Put the eggplant slices in a colander, rinse well, and drain. Pat dry with paper towels. Put the bread crumbs, parsley, garlic, and Parmesan cheese in a large flat dish. Mix until well combined. Put the lightly beaten eggs in another flat dish, and the flour in a third. Dip the eggplant first in the flour, then in the egg, and finally in the bread crumbs, ensuring they are evenly coated.
2
Heat the olive oil in 2 heavy frying pans over medium heat, using half of the oil in each one. Divide the slices among the 2 pans, and cook for 2-4 minutes on each side until golden. Alternatively, cook in 2 batches. Drain on a baking sheet lined with paper towels, and keep warm.
3
Meanwhile, put the ricotta and pesto in a bowl, and mix together with a fork. To make the tomato salsa, combine the tomato slices, parsley, and 1 tbsp olive oil in another bowl. Season with salt and pepper, and stir gently to mix.
4
To serve, put 1 tbsp of the ricotta mixture toward the end of each of the eggplant slices. Roll each into a cylinder, and secure with a heavy toothpick. Place 2 rolls in the center of each of 4 serving plates, and pile the tomato salsa over the top. Alternatively, arrange the eggplant rolls in a single row on a long narrow serving dish, and serve at the table with the salsa in a bowl, for your guests to help themselves.

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