1-In a bowl, beat the remaining egg.
2-Dredge the rolls first in the beaten egg and then in the breadcrumbs, pressing lightly to make them stick well.
In a large pan, heat plenty of extra virgin olive oil and fry the rolls until golden brown on all sides.
3-Drain them on absorbent paper to eliminate the excess oil.
Completion:
1-In a pan, heat the tomato puree with a drizzle of oil and a few basil leaves.
Arrange the eggplant rolls in the sauce and cook over low heat for a few minutes, until the sauce has thickened slightly.
Service:
1-Serve the eggplant rolls hot, garnishing with fresh basil leaves and grated parmesan cheese if desired.
