2 medium eggplants
2 eggs, beaten
1 cup milk
2 cups bread crumbs
2 cups whole-milk ricotta
2 cups mozzarella cheese
2 large eggs, lightly beaten
Salt, white pepper to taste
10 leaves of basil, chopped
8 oz. Parmesan cheese
Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
Mix the eggs, milk and pinch of salt and pepper in a bowl.
Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs
In a deep, heavy skillet, heat 1-inch of vegetable oil to 375 degrees Farenheit. Fry the eggplant, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain.
Meanwhile, mix together the ricotta, spinach, seasonings, eggs and cheese. Put a spoonful on one end of the eggplant slice, and roll it up. Place the eggplant in a baking dish, put some tomato sauce on top, then add mozzarella cheese. Bake at 350 for 20-30 minutes. Sprinkle on Parmesan cheese and basil, then serve.