Melissa was in the Aeolian Islands a few weeks ago with her brother and ate this at the hotel where she was staying. She liked it so much that she emailed the hotel to get the recipe.
EGGPLANT PREP
slice eggplants and sprinkle with salt. let sit to sweat. (eggplants hold a lot of water and the salt brings it out/dehydrates it)
heat vegetable oil to frying heat
fry eggplants until a nice golden brown
place on paper towel to soak up excess oil
STUFFING
saute garlic in olive oil until golden brown
add one bottle (or two cans) of tomato sauce (JUST tomato sauce/puree with NO flavoring)
add salt, pepper, and fresh basil and let simmer for about ten minutes
(remove some and put aside for garnish)
add 100g of breadcrumbs (unflavored) to make soft stuffing. (n.b. a little goes a far way, so be sure to not add too much, otherwise your stuffing will be quite dense and hard, which you don't want)
FINAL PREP
put a nice dollop of stuffing into the eggplant and roll.
garnish with finely grated parm, a LITTLE red sauce, which you put aside, and fresh basil
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