Stuffed Eggplant Rolls

• 2 None eggplant, cut lengthwise into 1/8 inch thick slices
• 2 tbsp olive oil
• 1 container (15 oz) ricotta cheese
• 1/2 cup grated Parmesan cheese, plus additional for serving
• 1 None egg, lightly beaten
• 1 clove garlic, crushed
• 1 None long red chili pepper, seeded and finely chopped
• 12 None large basil leaves
• 2 cups tomato puree
• 1/4 cup dried breadcrumbs

1. Preheat the oven to 350u0b0F. Heat a grill pan on high heat (or preheat broiler). Brush eggplant slices with a little oil. Cook on grill pan in batches, for 1-2 mins each side. (Or broil on a baking sheet, turning, until browned.)
2. Mix cheeses, egg, garlic and chili pepper in a medium bowl. Season to taste. Place 1 tbsp of mixture across one short end of each eggplant slice. Top with a basil leaf and roll up to enclose.
3. Spread 1/2 of the tomato puree in large baking dish. Arrange rolls in dish, seam sides down. Pour remaining tomato puree over the top. Sprinkle with breadcrumbs.
4. Bake for 20-25 mins, or until tender. Sprinkle with additional Parmesan cheese to serve.

eggplant, olive oil, ricotta cheese, parmesan cheese, egg, clove garlic, long red chili pepper, basil, tomato puree, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/22343 (may not work)