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

To Grill Eggplant

• Brush both sides of every slice generously with olive oil; grill on high for 1-2 minutes, until the slice releases easily from the grill
• Repeat on the other side
• Cool on tray, in single layer

To Oven Roast Eggplant

• Pre-heat oven to 400F
• Brush both sides of every slice generously with olive oil; place on parchment covered cookie sheet in top third of the oven and roast until brown (about 15 minutes)
• Turn sides over, and repeat (takes less time:5-10 minutes)
• Cool on tray, in single layer