Eggplant parmigiana involtini recipe by Julia Busuttil Nishimura - Gourmet Traveller
Julia Busuttil Nishimura's recipe for eggplant parmigiana involtini is ideal for comforting, simple weeknight dinners.
Ingredients
- 2 eggplant (300gm each)
- Neutral-flavoured oil, for shallow-frying
- 20 basil leaves
- 2 buffalo mozzarella balls (125gm each), cut into 20 pieces
- Extra-virgin olive oil, for drizzling
- Finely grated parmesan, basil and crusty bread, to serve
- Tomato sugo
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, smashed with the back of a knife
- 1 large basil sprig
- 400 gm can tomato polpa
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