INGREDIENTS

• •1 large eggplant

  •1 Tbsp salt

  Sauce:

  •2 cans Hanaa Chopped tomatoes

  •¼ cup tomato paste 1 small onion, chopped

  •¼ cup olive oil

  •2 garlic cloves, minced

  •1 cup chicken broth

  •2 Tbsp minced fresh parsley

  •2 tsp sugar

  •½ tsp salt

  •½ tsp dried basil

  •¼ tsp pepper

  •1/8 tsp crushed red pepper flakes

  Filling:

  •1 carton (425 g) ricotta cheese

  •1 cup shredded mozzarella cheese

  •½ cup grated Parmesan cheese

  •¼ cup minced fresh parsley

  •1 large egg, lightly beaten

  •1/8 tsp pepper

  Coating:

  Hanaa Sunflower Oil for frying

  •3 large eggs, lightly beaten

  •1 cup seasoned bread crumbs

  •1 cup grated Parmesan cheese, divided

  •2 garlic cloves, minced

  •2 Tbsp minced fresh parsley

  •Salt and pepper to taste

PREPARATION

1.Peel and slice eggplant lengthwise into fifteen 1/8-inch-thick slices. Place in a colander over a bowl; sprinkle with salt and toss. Let stand 30 minutes.

2.Meanwhile, for the sauce, in a large saucepan, sauté onion in Olive Oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes.

3.Rinse and drain eggplant.

4.In a large bowl, combine filling ingredients; set aside.

5.Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.

6.In an electric skillet, heat ½ inch of Hanaa Sunflower Oil to 180°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.

7.Preheat oven to 180°. Spoon 1 cup sauce into an ungreased baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.