Lasagna rolls with fried eggplant

Ingredients:

• 1 eggplant (340-400 gr.)
• 6 tbsp extra-virgin olive oil + more as needed
• 1 onion, chopped
• 2 cans of 800g canned crushed tomatoes
• 4 cloves garlic, crushed
• 2 sprigs of basil + sprigs for serving
• 2 teaspoons of sugar
• 3/4 cup flour
• 3 large eggs
• 1 and 1/4 cups breadcrumbs
• 0.5 cup + 3 tablespoons grated Parmesan
• 1 teaspoon garlic powder
• 2 tsp dried Italian seasoning
• 450 g lasagna sheets (requiring boiling)
• 3/4 cup whole milk ricotta
• 2.5 cups freshly grated mozzarella (about 450 g)

Preparation:

1. Slice the eggplant lengthwise into twelve 0.3-0.5 cm thick slices. Place the eggplant slices on a baking sheet and generously sprinkle both sides with salt. Set aside to allow the salt to draw out excess water, about 40 minutes. Transfer the eggplants to a colander and rinse. Pat dry with paper towels.
2. Meanwhile, prepare the tomato sauce.:
   
   In a large saucepan, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, 1/2 cup of water, garlic, basil, sugar, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until slightly thickened, 30 minutes. Remove the basil sprigs from the sauce and puree it with an immersion blender (or in batches in a regular blender).
3. In a shallow bowl, combine flour and 1 teaspoon salt. In a separate shallow bowl, beat the eggs. In a third shallow bowl, combine breadcrumbs, 3 tablespoons Parmesan, garlic powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each eggplant slice one at a time in flour, then dip in eggs, then roll in breadcrumbs and transfer to a baking sheet.
4. In a large nonstick skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add 4 eggplant slices and fry until golden brown and crisp, 1-2 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplants, adding more oil to the skillet as needed.
5. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Set aside 0.5 cups of the water and discard the rest. Stir the lasagna cooking water into the tomato sauce.
6. Assemble the lasagna rolls:
   
   Pour 5 cups tomato sauce into a 9 x 13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle, and 2 eggplant slices to cover the entire sheet. Spoon 2 tablespoons tomato sauce over the eggplant. Roll the stack short-side up into a roll. Using a sharp knife, cut the roll in half to make 2 rolls. Place each piece in the baking dish, cut-side down, with the wavy edges of the noodles facing up. Assemble the rolls in the same way with the remaining ingredients to make 12 rolls in the baking dish. Top with the remaining ricotta, Parmesan, and mozzarella.
7. Preheat oven to 375°F (190°C). Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20-25 minutes. Uncover the lasagna and continue baking until golden brown on top, another 10-12 minutes. Sprinkle with basil and serve with the remaining tomato sauce.
   
   
   Note
   
   You can assemble these rolls in advance and freeze them for up to 3 months. To serve, defrost in the refrigerator and bake as directed.