Eggplant Rolls with Mozzarella
Preheat the oven to 200°C (approximately 400°F).
Rinse the eggplant, trim, cut lengthwise into 0.5 cm (approximately 1/4-inch) thick slices, sprinkle with salt and let stand for about 15 minutes. Then pat dry and fry in a pan on both sides with 2 tablespoons oil until golden brown. Drain on paper towels.
Cut rind off off the Gorgonzola and cut into 2 cm (approximately 3/4-inch) thick slices. Cut slices into 7 cm (approximately 3-inch) long and 1 cm (approximately 1/2-inch) wide strips.
Rinse the basil, shake dry, pluck off the leaves and place 1-2 leaflets with 1 cheese slice on a slice of eggplant. Roll tightly and secure with a toothpick.
Blanch the tomatoes, rinse in cold water, peel, quarter, core and cut into small cubes.
Melt the butter in a saucepan, add the flour, cook until golden and whisk in the milk. While stirring, simmer over medium heat for about 5 minutes. Season with salt, pepper and nutmeg.
Spread some of the sauce in a buttered baking dish, place the rolls on top, pour the remaining sauce over the rolls and sprinkle with the diced tomatoes. Drain the mozzarella, cut into thin slices, spread on the rolls and bake in preheated oven for about 30 minutes. Remove from oven and serve immediately.