Ingredients: 2 Large Eggplants (See Notes Above) 3 Eggs 1/2 Cup Lightly Seasoned All-purpose Flour 1/2 Cup Olive Oil For Frying Filling: 1 Cup Ricotta Cheese 3/4 Cup Shredded Mozzarella 1/3 Cup Grated Pecorino Romano Cheese Salt & Pepper 1 Egg Sauce: 3 Tablespoons Olive Oil 1/2 Cup Finely Chopped Sweet Onion 2 Garlic Cloves, Minced 2 Cups Chopped San Marzano Tomatoes Salt & Pepper To Taste 3 Tablespoons Finely Chopped Fresh Basil Topping: 1/4 Cup Fresh Parsley Leaves, Chopped 1/3 Cup Pine Nuts 1/4 Cup Grated Pecorino Romano Cheese 1/4 Cup Coarse Breadcrumbs 1 Canned Anchovy (Or 1 Teaspoon Anchovy Paste) Directions: Cut the eggplants lengthwise into 1/2-inch slices. Place the slices in a colander in the sink, sprinkling sea salt between layers. Weight the eggplant slices down with a heavy plate and let rest 30 minutes. Pat the eggplant slices dry. Place the flour in a plastic bag. Beat the eggs in a bowl with 1 tablespoon of water. Heat a few tablespoons of oil in a heavy frying pan over medium heat. First dredge the eggplant slices in the flour, then the egg, and fry in batches until golden brown on both sides, about 2 minutes per side. Adding more oil as needed, continue to cook all of the slices, draining them on paper towels after they have been cooked. To prepare the sauce, in a saucepan, heat the olive oil over medium heat until lightly smoking. Add the onions, and cook until translucent and soft, about 5 minutes. Add the minced garlic, and continue to cook until fragrant, another minute or two. Add the tomatoes, salt, pepper, and basil, and cook over medium heat for 7 to 8 minutes or just until the sauce begins to thicken. Spoon a cup of the sauce over the bottom of a large ovenproof casserole dish. Preheat oven to 375 degrees F. In a bowl, mix together the filling ingredients. Take a slice of eggplant, and spoon a heaping tablespoon of filling onto the thicker end of the eggplant slice and roll, encasing the filling. Place the eggplant slices seam side down side by side as shown in the photos. Continue to use up all of the filling and eggplant slices in the same fashion. Spoon the rest of the sauce over the involtini, cover the casserole dish with foil, and bake for 30 minutes. On a cutting board, coarsely chop together the topping ingredients, rubbing the anchovy into the mixture to break it up. Uncover the casserole dish, then sprinkle the topping mixture over the eggplant slices. Bake for another 15 minutes uncovered until the topping mixture has lightly browned.