Eggplant Rolls filled with Basil and Cheese

Recipe by evelynathens
READY IN: 55mins




  • For sauce: Cook onion in oil over moderately-low heat, stirring, for 3 minutes.
  • Stir in garlic and cook, stirring, until onion is softened.
  • Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
  • Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
  • Make rolls: Preheat broiler.
  • In a bowl, stir together mozzarella, goat cheese and shredded basil.
  • Pat eggplant dry.
  • Arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
  • Broil 4 inches away from heat source for 3-4 minutes, or until golden.
  • Turn, brush with remaining oil, and broil 3-4 minutes more.
  • Transfer to a large platter to cool.
  • 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.
  • 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.
  • Transfer to serving plates, spoon sauce over and garnish with basil.