Layers of eggplant and slices of mozzarella make this dish a crowd pleaser.

Stuffed Roasted Eggplant Rolls
Serves:  6
Fresh from the garden:  Basil, eggplant, garlic, tomatoes
Season:  Summer/Autumn
Note: A quantity of Tomato & Basil Sauce is required for this dish.

Ingredients

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Equipment

What to do

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Make the Tomato & Basil Sauce according to the recipe.

  • 4. Dust the eggplant in flour in a small bowl.

  • 5. Dip the floured eggplant slices into the egg mix in another small bowl.

  • 6. Heat the two frying pans over medium–high heat, and divide the oil equally between them.

  • 7. Shallow-fry the eggplant in the hot oil until it is brown on both sides

  • 8. Drain the cooked eggplant on kitchen paper.

  • 9. Smear the bottom of two ovenproof dishes with half the tomato sauce.

  • 10. Place a layer of eggplant slices on top of the tomato sauce.

  • 11. Cover the eggplant slices with thin slices of mozzarella and half the basil.

  • 12. Place another layer of eggplant, and top with remaining basil, tomato sauce and a sprinkling of parmesan.

  • 13. Bake for 20 minutes.

  • 14. Rest for 5 minutes before serving with a garden salad.

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