Involtini Rusticana
Serves 2

Ingredients
1 eggplant, sliced (1/4 inch, makes 4 slices)
2 eggs, beaten
6 tbsp. flour
1 1/2 cups bread crumbs (panko mix with some of the chopped basil)
1/2 cup olive oil
6 oz. jumbo lump crab meat
4 tbsp. garlic, finely chopped
1 cup spinach
2 tbsp. basil, chopped
3 tbsp. cup Mascarpone cheese
4 tbsp. Ricotta cheese
3 tbsp. Parmigiano-Reggiano shavings
2 tbsp. roasted red bell peppers
2.5 oz. tomato coulis
2.5 oz. basil pesto
To Taste: salt and pepper

Preparation:
1. Dip the seasoned eggplant slices in flour, then brush off the excess flour.
2. Dip eggplant slices in egg mix.
3. Then, dip the eggplant in breadcrumbs and sauté in olive oil; set aside.
4. In a separate pan, sauté the spinach in olive oil with 1/2 the garlic and set aside.
5. In a bowl, mix the Mascarpone and Ricotta, and add the crab meat, basil, and the remaining garlic.
6. Place the sautéed spinach atop sliced breaded eggplant.
7. Next, add the roasted bell peppers.
8. Add the crabmeat mixture.
9. Roll the eggplant slice around the mixture.
9. Cut the eggplant roll in half and bake in a hot oven until crisp and golden brown.

Presentation:
1. Place a spoon of tomato coulis in center of plate along with the basil pesto.
2. Place the eggplant roll atop the sauces.
3. Garnish with shaved Parmigiano-Reggiano.

Palme d’Or Chef de Cuisine Philippe Ruiz