Recipe for Regional Italian - Eggplant Rolls

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Yield:

Ingredients:

Amount	Ingredient
6 x	egg plants - slice off 1 section of skin, then slice first, lengthwise in 1/4" thick slices.
500 gm	mozzarella - cut into large bite sized chunks
1 cup	basil - roughly torn
	parmesan - grated
	salt
	frying oil
	Sauce
500 gm	canned tomatoes - chopped roughly
	olive oil
1 x	clove garlic
1 x	handful basil

Instructions:

Instructions: Sauce method:
To make sauce - brown garlic in oil, add canned tomatoes, simmer for 20 minutes then add basil and salt.

Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry.

Fry in oil until golden, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella.

Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170 C for 20 minutes.

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