This is the perfect season to cook eggplants.
Let's start the first day of summer with a very simple appetizer for your sunny weekend brunch: the eggplant rolls.
1 big eggplant (for 8 small rolls)
300 gr peeled canned tomato
120 gr mozzarella
1 garlic clove, crushed
Heat extra virgin olive oil in a saucepan over mid heat with the garlic cloved crushed, the canned tomato and the fresh basil, salt and stir for 10 min.
Cut the eggplant lengthwise into 0,5 cm slices, sprinkle the slices, both sides, with salt and let them in a colander with a weight on the top for 30 min. Rinse and dry.
Grill the slices. Roll up with a piece of mozzarella and serve with the warm tomato sauce on a big fresh basil leaf.
Garnish with the parmesan shavings. You could also spear wooden skewers into rolls to serve.