Eggplant involtini with ricotta and mortadella

Instructions

1. Start with the tomato sauce. Heat a drizzle of olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2-3 minutes, or until translucent. Stir through the garlic and cook for 1 minute, or until fragrant. Add the tomatoes, breaking them up with a wooden spoon and season with a pinch of salt and sugar. Blitz with a stick mixer until smooth, then set aside.
2. For the involtini, heat enough vegetable oil in a large saucepan or deep-fryer to deep-fry to 175°C. Line two trays with paper towels.
3. Deep-fry the eggplant in batches until golden and tender. Remove the eggplant to the prepared trays, then sprinkle with salt. Repeat until all the eggplant is fried and seasoned.
4. To make the filling for the involtini, in a large bowl combine the cheeses, mortadella, mint, egg yolk, a drizzle of olive oil, a pinch of salt and black pepper. Mix well to combine.
5. Preheat the oven to 180°C (fan-forced). To assemble the involtini, take a fried eggplant slice and spoon a little ricotta filling at one end (using a piping bag for this step makes this easier). Roll the eggplant up tightly into an involtini. Repeat with the remaining eggplant and filling. Spread a layer of tomato sauce into a deep baking tray. Place the involtini on the sauce, seam-side down. Spoon more tomato sauce over to cover.
6. Sprinkle the involtini generously with grated Parmigiano Reggiano, then bake for 20 minutes, or until the cheese is melted and golden Remove from the oven and sprinkle with basil leaves and more grated cheese, then serve.