Eggplant Involtini with Ricotta, Mozzarella and Tomato

Ingredients
3 eggs
2 large eggplants
75g plain flour
olive oil, for frying
250g ricotta
salt and freshly ground black pepper
3 tablespoons currants, soaked in red-wine vinegar for 5 minutes, then drained
40g grated parmesan
100g mozzarella, grated
extra virgin olive oil
500ml tomato passata
3 sprigs flat-leaf parsley
3 tablespoons fresh breadcrumbs
/ Equipment
Knife
Chopping board
Large non-stick frying pan
Pastry brush
Deep baking dish
METHOD
1.  Pre-heat oven to 180 degrees
2.  Measure out current into a small bowl and soak in red wine vinegar for 5 minutes.
3.  Wash and peel the eggplants, then cut lengthways into 1cm thick slices
4.  Place the flour in a bowl and lightly coat the eggplant slices in the flour and place on a plate.
5.  Beat two eggs with 1 tablespoon of water in a separate bowl.
6.  In a large fry pan, heat up some olive oil (approx 1 Tbls). Dip the eggplant slices into the egg and place in the fry pan. Over a medium heat, cook for 2-4 minutes on each side until golden - then drain on kitchen paper.
7.  Note: You'll need to do this in batches and only dip them into the egg when you are ready to cook them.
8.  Measure and grate parmesan and mozzarella into two little bowls.
9.  To make the filling:
In a new bowl mix ricotta with 1 egg then season with salt and pepper (pinch). Add the drained currants and half the grated parmesan.
10.  To make the Involtini:
Spoon about 1 tablespoon of the ricotta filling onto the eggplant slice, then top with a pinch of grated mozzarella before rolling tightly.
11.  To make the topping:
Finely chop the parsley and mix with bread crumbs.
12.  Assemble the dish:
Brush the base of a large ovenproof dish with 1 tablespoon of extra virgin olive oil before pouring in ½ the jar of tomato passata.
Place the eggplant rolls on the passata with the join side down so they don't unroll during cooking. Drizzle with a little extra virgin olive oil and the remaining passata. Sprinkle with the remaining parmesan, followed by the parsley/bread topping.
13.  Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and the topping is crunchy.
14.  Serve