Eggplant Rolotini with Shrimp Pesto Cream Linguine

This one takes a little time. But well worth the time and effort!! Slice Eggplant, Julienne style and lay them out on a cooking sheet. Add sprinkle of salt to Eggplant and cover with a paper towel. Give this process a little time to allow the Salt and Towel to withdraw some of the bitter elements away from the eggplant.  Throw out Towels and rinse Eggplant. Put Back on the sheet. Preheat oven to 4oo degrees and bring up to temperature.  Place water in a large pot and begin to boil. Add a pinch of salt, then add Linguine pasta.  Bring to a Boil.  Break 2 eggs and mix in a mixing bowl.  Grab a plate and cover with Bread crumbs. ( I add Parsley and finely minced garlic and/ or garlic powder to the bread crumbs). Dip the Eggplant into the eggs covering  them, then pull and toss into the breadcrumbs mixture with a fork , cover and place on baking sheet. Repeat process until all eggplant is covered. Place pan into the oven. Bake this for about 15 minutes. The Breadcrumbs and egg will begin to crust and cook. Next, Pull the eggplant from oven, scoop two tablespoons of ricotta cheese onto the eggplant and smear the cheese somewhat. Place fresh spinach leaves onto the eggplant and roll the eggplant from one end to the other. “Rolotini”.  Into a Little Roll. Repeat process for all eggplant slices. Top with Marinara Sauce and return it to the oven to bake for additional 15-18 minutes until golden brown. Ricotta will begin to  melt and Spinach n Tomato marinara will cook.  (Place the bread in about this time not pictured). Reduce heat for pasta and allow the pasta to stay hot but slow down the cooking process. In a medium sauce pan, Add a couple tbsp of olive oil and begin to cook the large shrimp. I season the shrimp with a little crushed red and black pepper. Saute, add Pesto, Olive oil 2 cups of oat milk or almond milk and 2 tbsp of enriched white flour. (You can use real milk , or real butter. I just use these as they are much healthier for cholesterol and lipid levels). Start to build the pesto cream sauce with the Shrimp. Pull Linguine from pot drain and add to the shrimp pesto cream, toss. Pull the Eggplant from the oven. Place 2 rolotinis on a plate and finish the dish with the Shrimp Pesto and Cream Linguine. Fresh bread. Nunzio will not eat without the bread.!!! hahaha!!! Garnish and Serve. Man this one is like momma used to make!!!!!