Involtino of Eggplant

1 medium eggplant
6 tablespoons olive oil
salt
pepper
8 slices mozzarella
flour
8 fresh basil leaves

Cut 6 thin slices of the eggplant, leaving skin on. Salt lightly and let sit for 1/2 hour to draw out the water. Then wash the eggplant slightly and pat dry with paper towel. Dust eggplant with flour and brown both sides in a saucepan with olive oil. Remove eggplant from pan and top each with a slice of mozzarella and basil leaf, salt and pepper and roll up to form an involtino. Place in pot, sprinkle with oil and pepper, and put in a low heat oven for about 5 minutes, just until cheese melts and the flavors are blended





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