Eggplant Rolls Filled with Basil And Cheese
| Yield: | 1 servings |
| Categories: |
| FOR THE TOMATO SAUCE | ||
| 1 | Onion; chopped | |
| 2 | tb | Olive oil |
| 1 | sm | Garlic clove; minced |
| 2 | lb | Tomatoes; chopped coarse |
| A pinch of sugar | ||
| FOR THE EGGPLANT ROLLS | ||
| A; (1-pound) eggplant | ||
| 1 | c | Grated mozzarella; (about 1/4 pound) |
| 3 1/2 | oz | Mild; soft goat cheese |
| ; such as Montrachet, | ||
| ; at room temperature | ||
| ; (about 1/2 cup) | ||
| 1/4 | c | Shredded fresh basil leaves |
| 2 | tb | Olive oil; up to 3 |
| Fresh basil leaves for garnish |
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