Eggplant Canneloni

I try to go meatless once a week, one, because it's cheaper and two, because I like to.

You'll need:

2 eggplants, washed and sliced into 1/4" planks
buttermilk
flour, egg and milk
salt and pepper
vegetable oil
6-8 oz. chevre (goat's cheese)
fresh basil or dried (fresh is best)
marinara sauce, about a quart
good parm cheese

In a large ziplock bag, marinate the eggplant for at least 30 minutes.

Set up a dredging station - flour seasoned liberally with salt and pepper (this is your only chance to season the eggplant) and 1:1 egg/milk wash.  Heat vegetable oil in a large saute pan for a shallow fry.  Piece by piece, drip the buttermilk off the eggplant, run it through the flour and then into the egg wash.  From the egg wash, place it directly in the oil and fry both sides until golden brown.  DRAIN WELL on a well lined sheet pan.

Heat your oven 375*.  In a baking dish (9 x 13) place some of your favorite marinara in the bottom, about 1/4" deep.

One at a time, take an eggplant plank.  Place a dollop of chevre (I like to preportion this for however many planks I got out of my eggplant) near the end closest to you.  Top with a basil leaf.  Carefully roll the plank up, and place it seam-down in the marinara sauce.  Grate parm cheese over the dish and bake, uncovered, 20-30 minutes.

Top with more parm cheese before serving.  I like to serve this with penne pasta and some good bread.