Involtini of melanzane with salsa of pomodoro

Ingredients for 4 servings:

• 1 eggplant(s), longish
• olive oil
• 200g mozzarella
• 1 bunch of basil
• 1 bunch of parsley
• 2 cups tomato sauce
• salt and pepper

Instructions

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

Eggplant rolls baked in tomato sauce

Wash the eggplants and cut into approximately 0.5 cm thick slices. Sprinkle with salt and let stand for 1 hour to release the bitterness. Rinse and dry thoroughly. Fry the slices on both sides in hot olive oil until golden brown, then season with salt and pepper. Cut the mozzarella into small cubes. Wash, dry, and finely chop the basil and parsley. Fill the eggplant slices with the herbs and mozzarella, roll them up, and secure with toothpicks. Place your choice of tomato sauce (homemade or store-bought) into a suitable ovenproof casserole dish. Place the rolls in the tomato sauce and place the dish 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 bubbling. Serve hot.