- 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!
