• Slice the eggplant 1/8 in. thick.
• Into a ziploc bag, add flour, salt and pepper. Add the sliced eggplant to the bag and shake well, making sure to coat all the slices in flour.
• Into a bowl, add eggs and a splash of cold water and whisk well.
• To a large fry pan, add frying oil of choice about an inch deep. When the oil is hot, dip the floured eggplant into the egg and then directly into the oil to fry. Fry until golden brown on each side. Remove and place on a paper towel to drain.

Making the Sauce

• Hand crush the tomatoes first. Then to a saute pan, add olive oil and 2 cloves of garlic. Saute until fragrant, remove the garlic and add the tomatoes. Season with salt, pepper and fresh basil. Stir, vent the cover and let it simmer on medium for 30 minutes, stirring occasionally.

Assembling the Rollatini

• Place a slice of eggplant down, a heaping tablespoon of filling and roll it up. In this video I also add a slice of prosciutto to some of them. It adds amazing flavor!
• Since it is summer and I don't want to turn my oven on, I am going to cook theses on my stovetop. **But you can bake them covered at 400F for 30 minutes if you prefer.**
• To cook on the stovetop, I place them in the pan I cooked the sauce. First I remove 2/3 of the sauce, leaving a generous layer on the bottom of the pan. Then I nestle the rollatini in the sauce. Add more sauce on top with grated Parmigiano and a sprinkle of mozzarella. Cover and cook on low medium until it in bubbling and all the mozzarella had melted on top.
• With the leftover sauce, I make pasta to go with this dish.