Summary

Ingredients

• 2 large eggplant (s), oblong
• salt
• 1 tablespoon olive oil
• 3 tablespoon olive oil
• 3 tablespoon breadcrumbs
• 2 clove (s) garlic, finely chopped
• 0.5 ½ bunch parsley, smooth, finely chopped
• 0.5 ½ bunch basil, finely chopped
• 4 tablespoon parmesan, grated
• Salt and pepper, black
• 3 scoops mozzarella, thinly sliced

For the sauce:

• 2 tablespoon olive oil
• 1 onion (s), diced
• 2 clove (s) garlic, finely chopped
• 1 kg tomato (s), (plum tomatoes)
• 0.5 ½ chilli pepper (s), without seeds, finely chopped (more if desired)
• 1 glass white wine
• Salt and pepper, black
• sugar

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Instructions

1. For the tomato sauce, briefly blanch the tomatoes, rinse in cold water, peel and core them. Finely chop the tomato flesh. Sauté the onion and garlic in the hot oil, add the tomatoes, chilli and wine and season with salt, pepper and sugar. Let simmer gently on a low flame for a good half an hour or longer, until the sauce is creamy. Taste again.
2. Cut the aubergines lengthways into ½ cm thick slices with the slicer, you want 16 slices. Use the gates for other purposes or throw them away.
3. Brush a grill pan with oil and fry the slices one after the other, turning over and over again. Drain on kitchen paper and season with salt.
4. Heat 1 tablespoon of oil in a pan and lightly brown the breadcrumbs with the garlic. Put in a bowl and let cool down a bit.
5. Then mix in the chopped herbs and parmesan and season with a little salt and black pepper. Mix with the remaining oil to a smooth mass.
6. Brush the aubergine slices with the herb paste, cover with the mozzarella slices and roll up.
7. Pour the tomato sauce into a flat, oven-safe dish and place the rolls in with the seams facing down. Bake in the oven at 200 degrees for about 20-25 minutes, until the mozzarella begins to melt.
8. Garnish with basil if you like and serve hot.