Eggplant Involtini

Slice the Eggplant lengthwise into 0.5 cm thick strips. Lay the Eggplant slices on a baking rack, sprinkle generously with Fine sea salt, and let them rest for 30 minutes to an hour to draw out excess moisture. Pat the Eggplant dry thoroughly with paper towels.

Heat 100g of Extra-virgin olive oil in a large skillet over medium-high heat. Fry the Eggplant slices in batches until golden brown and tender on both sides. Remove and place on a plate lined with paper towels to drain excess oil. Season lightly with Black pepper.

For the tomato sauce, finely chop the Yellow onion and mince the Garlic. Heat 50g of Extra-virgin olive oil in a saucepan over medium heat. Sauté the Yellow onion until translucent, about 5 minutes. Add the minced Garlic and cook for another minute until fragrant.