Eggplant Rolls Filled With Basil And Cheese

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 lbs tomatoes, peeled,seeded and chopped coarse
• 1 pinch sugar
• 1 lb flask-type eggplant, cut lengthwise into â¼ inch thick slices,sprinkle both sides of eggplant slices lightly with salt and
• 1 cup grated mozzarella cheese
• 1/2 cup chevre cheese or 1/2 cup boursin cheese, at room temperature
• 1/4 cup shredded basil leaves
• 2 -3 tablespoons olive oil
• fresh basil leaf (to garnish)

Recipe

• 1 for sauce: cook onion in oil over moderately-low heat, stirring, for 3 minutes.
• 2 stir in garlic and cook, stirring, until onion is softened.
• 3 add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
• 4 puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
• 5 make rolls: preheat broiler.
• 6 in a bowl, stir together mozzarella, goat cheese and shredded basil.
• 7 pat eggplant dry.
• 8 arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
• 9 broil 4 inches away from heat source for 3-4 minutes, or until golden.
• 10 turn, brush with remaining oil, and broil 3-4 minutes more.
• 11 transfer to a large platter to cool.
• 12 spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1 inch border at the wide end and, beginning at the narrow end, roll up jelly roll fashion.
• 13 arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling.
• 14 transfer to serving plates, spoon sauce over and garnish with basil.