2 medium eggplants, ends trimmed, thinly sliced lengthways
Sea-salt flakes and freshly ground black pepper, to season
1⁄2 cup gluten-free flour
1⁄2 cup extra virgin olive oil
1 cup smooth ricotta cheese
1⁄2 cup grated parmesan
2 Tbsp raisins, chopped
2 Tbsp pine nuts, toasted
6 anchovy fillets, chopped (optional)
3 free-range egg yolks
1⁄2 cup finely chopped flat-leaf parsley leaves
1⁄2 cup finely chopped mint leaves
Juice of 1 lemon
2 cups tomato passata
Shaved parmesan, basil leaves and crusty bread, to serve
Season both sides of eggplant slices with salt and pepper, then dust with flour, shaking off any excess.
Heat oil in a large frying pan over a medium heat. Cook eggplant in 3 batches, for 1–2 minutes each side or until golden. Drain on paper towel. Wipe pan clean and set aside.
Combine ricotta, parmesan, raisins, pine nuts, anchovies (if using), egg yolks, parsley, mint and lemon juice in a large bowl. Season to taste.
Lay eggplant slices on a large board. Put a heaped tablespoon of ricotta mixture into centres. Fold over sides of eggplant to enclose and make pillows.
Pour half the passata over the base of clean pan. Arrange eggplant pillows on top. Top with remaining passata. Cover and cook over a low heat for 10 minutes or until bubbling.
Top with shaved parmesan and basil leaves. Serve with crusty bread.