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1
Cover all eggplant rounds generously with sea salt.
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2
Place the rounds in a colander and place over a bowl to drain for 1 to 2 hours.
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3
After the draining period, rinse the rounds in cold water and squeeze dry.
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4
Preheat oven to 375 degrees.
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5
Cover a baking sheet in parchment paper, and place the rounds in an even layer on a baking sheet.
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6
Use a pastry brush to brush extra virgin olive oil on the rounds.
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7
Season with sea salt, pepper (to taste) and dried basil.
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8
Do this on both sides of the eggplant rounds.
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9
Bake for 20 minutes.
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10
When the eggplant is cooled, cut it into cubes.
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11
To assemble the deconstructed eggplant parmesan, lay one sheet of egg roll wrapper on a flat surface.
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12
Add 1 tablespoon of the roasted eggplant, top with a generous sprinkle of parmesan.
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13
Slice 1 mozzarella ball and gently place on top of the eggplant and parmesan.
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14
Season with salt and pepper to taste.
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15
Fold over the short sides of the wrap and then gently roll over one long side.
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16
With the remaining long side still open, lightly brush the end with the egg wash.
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17
Fold over the remaining long side.
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18
The egg wash will act like the glue to seal the wrap.
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19
With an oil mister filled with extra virgin olive oil or a non-stick cooking spray, spray a medium saute pan, which is placed over medium heat.
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20
Add two wraps at a time, seam-side-down.
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21
Brown on both sides.
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22
This should take about 4 to 5 minutes per side.
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23
Cut the wraps in half and enjoy!
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24
For full enjoyment, dip those babes in marinara sauce.
