Three Cheese Stuffed Eggplant

Directions

1. 1
   Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife.
2. 2
   Heat a large skillet over medium-high heat and add the oil.
3. 3
   Add the flour to a shallow dish and season with salt and pepper, to taste.
4. 4
   In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste.
5. 5
   Dip the eggplant slices into flour, and then into the egg mixture.
6. 6
   Fry the eggplant, in batches, in the hot oil until golden brown on both sides.
7. 7
   Remove the eggplant to paper towels to drain.
8. 8
   Repeat until all the eggplant has been fried.
9. 9
   For the stuffing:
10. 10
    In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs.
11. 11
    Mix well and season with salt and pepper, to taste.
12. 12
    The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
13. 13
    Lay the eggplant slices on a flat surface and divide the filling between the slices.
14. 14
    Roll up and arrange in a lightly greased ovenproof dish.
15. 15
    Refrigerate for 1 hour.
16. 16
    Preheat the oven to 350 degrees F.
17. 17
    For quick tomato sauce:
18. 18
    Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
19. 19
    Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil.
20. 20
    Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes.
21. 21
    Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
22. 22
    To finish the dish:
23. 23
    Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.