Eggplant rollatini (ricotta-stuffed eggplant rolls)

Steps

1. Slice the eggplants lengthwise into 5 mm (1/4-inch) thick slices, discarding the first two outer slices that are mostly skin. Arrange them on a wire rack, season both sides with coarse salt, and let drain for 30 minutes until beads of moisture form on the surface.
2. Meanwhile, make the sauce: heat the extra-virgin olive oil in a saucepan over medium-low heat, add the thinly sliced garlic, and cook for 1 to 2 minutes until lightly golden without letting it brown too much. Pour in the tomatoes, crushing them by hand, add the oregano, a few basil leaves, and a pinch of salt, then simmer gently for 20 to 25 minutes until the sauce coats the back of a spoon.
3. Quickly rinse the eggplant slices and pat them thoroughly dry with a clean kitchen towel, pressing firmly: they should feel pliable and dry to the touch.
4. Set up three shallow bowls: one with the flour, one with the beaten eggs and a pinch of salt (reserving one whole egg for the filling), and one with the breadcrumbs. Dredge each slice in the flour, tapping off the excess, dip into the beaten egg, letting any excess drip off, then coat in the breadcrumbs, pressing gently so they adhere.
5. Heat the frying oil in a large skillet over medium-high heat to 175 °C (350 °F), or until a breadcrumb sizzles immediately. Fry the slices in a single layer for 2 to 3 minutes per side until golden brown and tender when pierced with the tip of a knife. Drain on paper towels, adding more oil between batches if the skillet becomes dry.
6. Preheat the oven to 190 °C (375 °F). Mix the ricotta with the reserved egg, half of the Parmesan, the chopped basil and parsley, salt, and a generous grind of black pepper until you have a smooth, thick filling.
7. Spread a ladleful of sauce over the bottom of a baking dish. Place a spoonful of filling at the wider end of each slice, roll it up loosely, and arrange the rolls seam-side down in the dish, snug against one another.
8. Spoon the remaining sauce over the rolls, leaving some of the breaded edges exposed, then scatter the diced mozzarella and the remaining Parmesan over the top. Bake for 25 to 30 minutes at 190 °C (375 °F) until the sauce is bubbling around the edges and the cheese is melted and browned in spots.
9. Let rest for 10 minutes out of the oven so the filling can set, then serve garnished with freshly torn basil.