Deconstructed Eggplant Parmesan - eggplant

Method

• Cover all eggplant rounds generously with sea salt.
• Place the rounds in a colander and place over a bowl to drain for 1 to 2 hours.
• After the draining period, rinse the rounds in cold water and squeeze dry.
• Preheat oven to 375 degrees.
• Cover a baking sheet in parchment paper, and place the rounds in an even layer on a baking sheet.
• Use a pastry brush to brush extra virgin olive oil on the rounds.
• Season with sea salt, pepper (to taste) and dried basil.
• Do this on both sides of the eggplant rounds.
• Bake for 20 minutes.
• When the eggplant is cooled, cut it into cubes.
• To assemble the deconstructed eggplant parmesan, lay one sheet of egg roll wrapper on a flat surface.
• Add 1 tablespoon of the roasted eggplant, top with a generous sprinkle of parmesan.
• Slice 1 mozzarella ball and gently place on top of the eggplant and parmesan.
• Season with salt and pepper to taste.
• Fold over the short sides of the wrap and then gently roll over one long side.
• With the remaining long side still open, lightly brush the end with the egg wash.
• Fold over the remaining long side.
• The egg wash will act like the glue to seal the wrap.
• With an oil mister filled with extra virgin olive oil or a non-stick cooking spray, spray a medium saute pan, which is placed over medium heat.
• Add two wraps at a time, seam-side-down.
• Brown on both sides.
• This should take about 4 to 5 minutes per side.
• Cut the wraps in half and enjoy!
• For full enjoyment, dip those babes in marinara sauce.