Involtini di melanzane con mozzarella di buffala / Eggplant rolls with mozzarella

Ingredients for 3 servings:

• 500 grams of mozzarella
• 1 eggplant
• 100 milliliters of tomato juice
• 50 milliliters of olive oil
• 2 cloves of garlic
• 1 tomato
• salt
• pepper
• basil

Clean and cut the egg plants in long slices as thin as you can.

Spread some salt above them and let them strain for 30 minutes.

Meanwhile, heat a bit of olive oil in a frying pan.

Add the slices of egg plant and let them fry on both sides for a few minutes at high fire.

Continue to add olive oil every time you add some new slices of egg plant in the pan. 

Make a roll from each eggplant slice: put a mini-mozzarella piece in the middle of each slice and cover it with the edges of the slice. Set all the eggplant rolls in a baking pot.

Meanwhile, in another pot, add 1 spoon with olive oil and the crushed garlic.
 
Then add the chopped tomato. Let it simmer for a few minutes until tender.

Add the tomato juice, the salt, the pepper and the basil and let it simmer for 5 minutes.

Pour the tomato composition over the eggplant rolls and put them in the oven at 180 Celsius degrees for 15 -20 minutes .

Enjoy!