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Prepare Tomato Sauce
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Prepare Oven Roasted Tomatoes
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Slice eggplant; salt one side of each slice and sit at an angle for an hour to "sweat"
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Dry slices with paper towel, turn over and salt the other side of each slice; sit at an angle for an hour to "sweat"
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Dry slices with paper towel
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Grill or oven roast eggplant slices
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Pre-heat oven to 350F
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Slice cheese into 12 rectangular portions
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Brush a 1/4 cup portion of homemade tomato sauce to sparsely cover bottom of casserole dish; drizzle with a tablespoon or two of olive oil
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Roll each portion of cheese into one slice of prepared eggplant and place in casserole dish, single layer, seam side down
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Cover egg plant rolls with a layer of oven roasted tomatoes
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Bake for 30 to 40 minutes in the oven, until bubbly
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Prepare basil for garnish
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Ladle into individual portions, with juices, in bowls; garnish with basil
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Serve immediately with crusty bread for dipping