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1
Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife.
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2
Heat a large skillet over medium-high heat and add the oil.
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3
Add the flour to a shallow dish and season with salt and pepper, to taste.
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4
In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste.
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5
Dip the eggplant slices into flour, and then into the egg mixture.
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6
Fry the eggplant, in batches, in the hot oil until golden brown on both sides.
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7
Remove the eggplant to paper towels to drain.
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8
Repeat until all the eggplant has been fried.
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9
For the stuffing:
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10
In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs.
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11
Mix well and season with salt and pepper, to taste.
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12
The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
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13
Lay the eggplant slices on a flat surface and divide the filling between the slices.
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14
Roll up and arrange in a lightly greased ovenproof dish.
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15
Refrigerate for 1 hour.
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16
Preheat the oven to 350 degrees F.
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17
For quick tomato sauce:
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18
Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
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19
Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil.
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20
Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes.
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21
Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
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22
To finish the dish:
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23
Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.
