The tomato sauce
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon chopped onion
- 1 1/2 Cup tomato purée
- Salt, to taste
- 3 basil leaves
- 2 Tablespoons finely chopped onion
- 3/4 Ounces salami, chopped finely
- 1 Ounce piquant provolone, diced finely
- 2 Tablespoons finely grated Parmigiano-Reggiano
- 1/2 Cup breadcrumbs
- 2 Tablespoons canned diced tomatoes
- 3 Tablespoons extra-virgin olive oil, plus more to taste
- 1 Teaspoon chopped parsley (optional)
- Pinch of salt
- Ten 1/2-inch-thick slices fried eggplant, cut lengthwise
- Vegetable oil, for frying
- 3 Tablespoons finely grated Parmigiano-Reggian
The tomato sauce
- Heat the olive oil in a pot over medium heat.
- Add the chopped onion and sauté until soft and translucent.
- Add the tomato purée. Season with salt, to taste, and add the basil leaves.
- Cover and cook over low heat for 20 minutes. Set aside to cool.
- Combine all of the ingredients in a bowl and mix well. (You may have to add more extra-virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids.)
- You need to obtain a soft enough stuffing so that when you press it with your hands, it retains its shape and doesn’t crumble. Set aside.
- Soak the eggplant in salty water for 30 minutes. Pat them dry and fill a medium-sized pot about 1/3 full with vegetable oil.
- Heat the oil over medium heat until hot and fry the eggplant slices until done. Put them on a plate covered with paper towels to drain the excess oil.
- Take 1 slice of fried eggplant and put some filling at the lower part of the slice. You should try and put at least 1-1 ½ tablespoons of filling per slice.
- Press the filling with your hands, so it becomes like a patty. Now, roll the eggplant over it. Repeat this for all the slices of eggplant and set them aside.
- Preheat the oven to 350 degrees.
- Put the Involtini in an oven dish big enough to fit all of them tightly in 1 layer. Cover them with the tomato sauce and top with the Parmigiano-Reggiano.
- Bake until golden, about 15-20 minutes.