Eggplant involtini with mozzarella

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4 inch pieces
• 1 cup all-purpose flour
• 4 eggs
• 2 cups Italian-style breadcrumbs
• 2 cups marinara sauce
• 1 cup grated Parmesan cheese
• 1 pound fresh mozzarella cheese, sliced thin
• 1/4 cup chopped fresh basil leaves
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 15 minutes to release excess moisture, then pat dry with more paper towels.
3. Place the flour in a shallow dish. Beat the eggs in another shallow dish. Place the breadcrumbs in a third shallow dish.
4. Dredge each eggplant slice in the flour, then dip into the egg mixture, and coat in the breadcrumbs, pressing to adhere.
5. Heat the olive oil in a large skillet over medium-high heat. Working in batches, cook the eggplant slices until golden brown and crispy, about 2-3 minutes per side.
6. Spoon a thin layer of marinara sauce onto the bottom of a 9×13 inch baking dish. Place a slice of mozzarella and a sprinkle of Parmesan on each eggplant slice, and roll up tightly. Place the eggplant rolls seam-side down in the prepared dish.
7. Top with the remaining marinara sauce, and sprinkle with the remaining Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

Verdict:

This eggplant involtini with mozzarella is a delicious and impressive dish that is perfect for a special occasion or a dinner party. The eggplant is crispy on the outside and tender on the inside, and the savory marinara sauce and gooey mozzarella cheese make it absolutely irresistible. Serve it with a side salad or some garlic bread for a complete meal.