Cut 6 thin slices of the eggplant, leaving the skin on. Salt lightly and let sit for 1/2 hour to draw out the water, and then wash the eggplant slightly and pat dry with paper towel. Dust eggplant with flour and brown both sides in a saucepan with olive oil. Remove eggplants from pan and top each with a slice of Mozzarella and basil leaf, salt and pepper and roll up to form an involtino. Place in pot, sprinkle with oil and pepper, and put in a low heat oven for about 5 mins, just until cheese melts and the flavors are blended. |
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