Wash the aubergines and cut into slices about 0.5 cm thick. Sprinkle with salt and leave for 1 hour so that the bitter substances come out. Then rinse and dry thoroughly. Fry the slices on both sides until golden brown in hot olive oil and then season with salt and pepper.
Cut the mozzarella into small cubes. Wash, dry and finely chop the basil and parsley.
Fill the aubergine slices with the herbs and mozzarella, roll up and secure with toothpicks. Put tomato sauce (homemade or bought) in a suitable ovenproof baking dish of your choice. Put the rolls in and put the tin in the oven.
Bake in a preheated oven at 200 ° C for about 10 minutes. The cheese should be melted and the tomato sauce should be simmering. Serve hot.
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