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1
Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter.
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2
Set the sieve over a bowl and cover the ricotta well with plastic wrap.
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3
Drain the ricotta in the refrigerator at least overnight, or up to 24 hours.
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4
Discard the liquid in the bottom of the bowl.
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5
Make the tomato sauce.
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6
Trim the stems and ends from the eggplants.
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7
Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact.
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8
Cut the eggplant lengthwise into 1/4-inch-thick slices and place them in a colander.
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9
Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour.
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10
Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
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11
Pour 1/2 cup each of the olive and vegetable oils into a medium skillet over medium-high heat.
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12
While the oil is heating, whisk 2 of the eggs and 1 teaspoon coarse salt together in a wide, shallow bowl.
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13
Spread flour in an even layer in a separate wide, shallow bowl or over a sheet of wax paper.
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14
Dredge the eggplant slices in flour, shaking the excess off.
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15
Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly.
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16
Let excess egg drip back into the pan.
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17
When a corner of a coated eggplant slice gives off a lively sizzle when dipped into the oil, it is ready for frying.
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18
Add as many of the coated eggplant slices as fit without touching and cook, turning once, until golden on both sides, about 4 minutes.
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19
Remove the eggplant to a baking pan lined with paper towels and repeat with the remaining eggplant slices.
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20
Adjust the heat as the eggplant cooks to prevent the egg coating from cooking too fast or overbrowning.
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21
Add oil to the pan as necessary during cooking to keep the level more or less the same; allow the oil to heat before adding more eggplant slices.
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22
Preheat the oven to 375 F. Stir the drained ricotta, 1/2 cup of the grated cheese, and the parsley together in a mixing bowl.
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23
Taste and season with salt and pepper.
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24
Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture.
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25
Pour 1 cup of the tomato sauce over the bottom of a 10 x 15inch baking dish.
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26
(If you dont have a baking dish of that size, divide the sauce and rolls between two smaller dishes into which they fit comfortably.)
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27
Sprinkle lightly with 2 tablespoons of the remaining grated Parmigiano-Reggiano cheese.
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28
Lay one of the fried eggplant slices in front of you with the short end toward you.
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29
Spoon about 2 tablespoons of the ricotta filling over the narrow end of the slice and top it with a mozzarella stick.
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30
Roll into a compact roll and place, seam side down, in the prepared baking dish.Repeat with the remaining eggplant slices and filling, placing the rolls side by side.
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31
Ladle the remaining tomato sauce over the eggplant rolls to coat them evenly.
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32
Sprinkle the remaining grated Parmigiano-Reggiano cheese over the top of the eggplant and tear the basil leaves, if using, over the cheese.
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33
Cover the dish loosely with aluminum foil and bake until the edges of the casserole are bubbling and the filling is heated through, about 30 minutes.
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34
Let rest 10 minutes before serving.
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35
When choosing eggplants for rollatini, pick staight-sided eggplants of even thickness.
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36
You will get more uniform, long slices from them than from eggplants that are fat at one end and thin at the other.
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37
If the eggplants in your market are curvy, you might want to buy an extra to make sure youll end up with twenty-four slices.
