Deconstructed Eggplant Parmesan

Cover all eggplant rounds generously with sea salt. Place the rounds in a colander and place over a bowl to drain for 1 to 2 hours. After the draining period, rinse the rounds in cold water and squeeze dry.

Preheat oven to 375 degrees.

Cover a baking sheet in parchment paper, and place the rounds in an even layer on a baking sheet. Use a pastry brush to brush extra virgin olive oil on the rounds. Season with sea salt, pepper (to taste) and dried basil. Do this on both sides of the eggplant rounds. Bake for 20 minutes.

When the eggplant is cooled, cut it into cubes.

To assemble the deconstructed eggplant parmesan, lay one sheet of egg roll wrapper on a flat surface. Add 1 tablespoon of the roasted eggplant, top with a generous sprinkle of parmesan. Slice 1 mozzarella ball and gently place on top of the eggplant and parmesan. Season with salt and pepper to taste.

Fold over the short sides of the wrap and then gently roll over one long side. With the remaining long side still open, lightly brush the end with the egg wash. Fold over the remaining long side. The egg wash will act like the glue to seal the wrap.

With an oil mister filled with extra virgin olive oil or a non-stick cooking spray, spray a medium saute pan, which is placed over medium heat. Add two wraps at a time, seam-side-down. Brown on both sides. This should take about 4 to 5 minutes per side.

Cut the wraps in half and enjoy! For full enjoyment, dip those babes in marinara sauce.