Eggplant Rolls with Mozzarella Filling

For the sauce, blanch the tomatoes, rinse in cold water, peel, quarter, core and dice. Peel the onion, chop finely and sauté in 1-2 tablespoons hot oil until translucent. Add the tomato paste and sauté briefly, add the tomatoes, season with salt and pepper, cover and simmer over low heat for 20 minutes.

Trim the eggplants, rinse and cut lengthwise into 0.5 cm (approximately 1/4 inch) thick slices. Salt and leave about 10 minutes to draw out water, then pat dry. Mix the herbs with the Parmesan cheese and 2-3 tablespoons oil and season with salt and pepper. Cut the mozzarella into thin slices. Brush the herbal oil on slices of eggplant, cover with the mozzarella, roll up and secure with wooden skewers.

Heat a little oil in a grill pan and cook the rolls on all sides 5-6 minutes.