Eggplant rolls on tomato sauce

Ingredients for 6 servings:

• 1.2 kg eggplant(s)
• 150 g Parma ham
• 1 bunch of basil
• 2 heads of mozzarella
• 1 kg tomatoes
• 250 g onion(s)
• Oil (olive)
• 1 tbsp tomato paste
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Clean the eggplants and cut them lengthwise into approximately 1 cm thin slices, ideally using a slicer. Lightly sprinkle the slices with salt and let them stand for about 20 minutes (to absorb the water). Then pat the eggplant slices dry with kitchen paper. Brown the slices in olive oil on both sides. Then cover the eggplants with a thin slice of Parma ham, a piece of mozzarella, and a basil leaf, roll them up tightly, and secure with a toothpick. Blanch the tomatoes, remove the skin, and finely dice them. Peel and dice the onion, then sauté in oil for 15 minutes. Add the diced tomatoes and simmer over medium heat for about 30 minutes. Season the tomato sauce generously with tomato paste, sugar, salt, and freshly ground pepper. Transfer the sauce to a baking dish and place the eggplant rolls on top. Garnish with basil. This typical Italian dish can be eaten either warm or cold. It can also be reheated briefly in the oven and served with pasta. (It can also be prepared the day before.)