Summary

Ingredients

• 2 eggplant (s)
• 2 scoops mozzarella
• 1 small Glass pesto

For the sauce:

• 800 ml tomatoes, passed
• 2 cloves garlic)
• 2 bay leaves
• 2 stalks basil
• 2 teaspoons cinnamon
• salt and pepper
• agave syrup, depending on the acidity the tomatoes

Also:

• Parmesan or Pecorino for gratin
• Olive oil for frying

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Instructions

1. First prepare the sauce. To do this, finely chop the garlic. Heat some olive oil in a saucepan and fry the garlic. Add the tomatoes. Be careful, it might splash. Add the bay leaves and the chopped basil. Salt and pepper the sauce and add the cinnamon and agave syrup, alternatively sugar. Do not really be economical with the cinnamon, it is precisely it that brings that special note. Let the sauce simmer on low heat for about 15 minutes and then set aside.
2. Wash the eggplants and cut into long slices. Salt these and let them stand for a moment until moisture escapes. Remove the salt from the aubergines with kitchen paper. Heat a little olive oil and fry the aubergine slices until brown. Remove the slices and soak up the excess oil with kitchen paper.
3. Cut the mozzarella into as many pieces as there are eggplant slices. Brush one side of the aubergine with pesto, place a piece of mozzarella in the middle and roll up the aubergine slice.
4. Preheat the oven to 180 degrees top / bottom heat. Cover the bottom of a baking dish with a little sauce. Place the rolls in the mold and pour the remaining tomato sauce over them. Sprinkle with parmesan or pecorino cheese and bake in the oven until the cheese is brown.