Just slice the eggplants lengthwise and grill until they become soft. For the filling, combine vegan ricotta cheese with ...

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Heat a large saucepan half full with vegetable oil to 180˚C. Dip eggplant in batter, then into crumbs. Deep-fry, in batches, if necessary, until golden and crisp and eggplant is cooked (5-6 minutes).