Stuffed Eggplant Rolls - cooking recipe

Ingredients

2 None eggplant, cut lengthwise into 1/8 inch thick slices
2 tbsp olive oil
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese, plus additional for serving
1 None egg, lightly beaten
1 clove garlic, crushed
1 None long red chili pepper, seeded and finely chopped
12 None large basil leaves
2 cups tomato puree
1/4 cup dried breadcrumbs

Preparation

Preheat the oven to 350\u00b0F. Heat a grill pan on high heat (or preheat broiler). Brush eggplant slices with a little oil. Cook on grill pan in batches, for 1-2 mins each side. (Or broil on a baking sheet, turning, until browned.)
Mix cheeses, egg, garlic and chili pepper in a medium bowl. Season to taste. Place 1 tbsp of mixture across one short end of each eggplant slice. Top with a basil leaf and roll up to enclose.
Spread 1/2 of the tomato puree in large baking dish. Arrange rolls in dish, seam sides down. Pour remaining tomato puree over the top. Sprinkle with breadcrumbs.
Bake for 20-25 mins, or until tender. Sprinkle with additional Parmesan cheese to serve.