1. Prepare Tomato Sauce
2. Prepare Oven Roasted Tomatoes
3. Slice eggplant; salt one side of each slice and sit at an angle for an hour to "sweat"
4. Dry slices with paper towel, turn over and salt the other side of each slice; sit at an angle for an hour to "sweat"
5. Dry slices with paper towel
6. Grill or oven roast eggplant slices
7. Pre-heat oven to 350F
8. Slice cheese into 12 rectangular portions
9. 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
10. Roll each portion of cheese into one slice of prepared eggplant and place in casserole dish, single layer, seam side down
11. Cover egg plant rolls with a layer of oven roasted tomatoes
12. Bake for 30 to 40 minutes in the oven, until bubbly
13. Prepare basil for garnish
14. Ladle into individual portions, with juices, in bowls; garnish with basil
15. Serve immediately with crusty bread for dipping

To Grill Eggplant

1. 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
2. Repeat on the other side
3. Cool on tray, in single layer

To Oven Roast Eggplant

1. Pre-heat oven to 400F
2. 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)
3. Turn sides over, and repeat (takes less time:5-10 minutes)
4. Cool on tray, in single layer