Eggplant rolls with mozzarella and tomato sauce

Ingredients for 4 servings:

• 2 large eggplants, longish
• Salt
• 1 tbsp olive oil
• 3 tbsp olive oil
• 3 tbsp breadcrumbs
• 2 garlic cloves, finely chopped
• ½ bunch parsley, flat, finely chopped
• ½ bunch basil, finely chopped
• 4 tbsp Parmesan, grated
• Salt and pepper, black
• 3 balls of mozzarella, thinly sliced
• 2 tbsp olive oil
• 1 onion(s), diced
• 2 garlic cloves, finely chopped
• 1 kg tomato(s), (plum tomatoes)
• ½ chili pepper(s), without seeds, finely chopped (more if desired)
• 1 jar white wine
• Salt and pepper, black
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the tomato sauce, briefly blanch the tomatoes, rinse in cold water, peel, and deseed. Finely chop the tomato flesh. Sauté the onion and garlic in hot oil, add the tomatoes, chili, and wine, and season with salt, pepper, and sugar. Reduce heat to low and simmer for a good half hour or longer, until the sauce is creamy. Season to taste. Use a slicer to cut the eggplant lengthwise into ½ cm thick slices, making 16 slices. Use the cut pieces for another purpose or discard. Brush a grill pan with oil and fry the slices one at a time, turning frequently. Drain on kitchen paper and season with salt. Heat 1 tablespoon of oil in a pan and lightly brown the breadcrumbs and garlic. Transfer to a bowl and let cool slightly. Then stir in the chopped herbs and Parmesan cheese and season with a little salt and black pepper. Mix with the remaining oil until smooth. Spread the eggplant slices with the herb paste, top with the mozzarella slices, and roll them up. Pour the tomato sauce into a shallow, ovenproof dish and place the rolls inside, seam-down. Bake at 200°C (400°F) for about 20-25 minutes, until the mozzarella begins to melt. Garnish with basil, if desired, and serve hot.