Eggplant rolls

INGREDIENTS
Long, thin eggplants (about 2-3 eggplants)
Ricotta or mozzarella cheese (200 g)
Grated parmesan (50 g)
Eggs (2)
Breadcrumbs (100 g)
Tomato puree (500 ml)
Extra virgin olive oil
Salt and pepper to taste
Fresh basil
THE PREPARATION

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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.