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