- 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick
- 2 tbsp plain flour
- 2 eggs, lightly beaten with some salt and pepper
- olive oil for frying
- 40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated
- 18 large fresh basil leaves
- 300g/11oz mozzarella cheese, roughly sliced
- salt
- freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- ½ celery stalk, finely chopped
- 400g/14oz tin of plum tomatoes
- leafy green salad
- To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Dust the aubergine slices in the flour, then dip them in the beaten egg.
- In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper.
- Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top.
- Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.
- Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top.
- Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.
- Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.