Melanzane Rolls

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil
2 eggplants
1 cup ricotta 
1/2 cup parmigiano reggiano
Basil chopped (or Fresh Italian Flat Leaf Parsley)
Salt
Black pepper
 16 oz tin tomatoes, drained and crushed
Preparation
Cut the eggplants and slice them thinly. Brush with a little extra virgin olive oil and grill on both sides until browned then leave to cool.
In a pan with extra virgin olive oil fry the garlic until browned then add crushed tomatoes and black pepper.
Leave to simmer for about 15 minutes.
Meanwhile heat the oven to 190 °C/ 370 °F and in a bowl mix together the ricotta, parmigiano, basil, salt and black pepper. Spoon a little of the mixture at one end of each slice of eggplant and roll up. Pour half of the tomato sauce into the base of an ovenproof dish and place the eggplant rolls on top, seam side down. Pour over the remaining tomato sauce and top with the extra parmigiano. Put in the oven and bake for 20 minutes then serve.

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