|Eggplant before being rolled|
5 Tbsp. olive oil
3-4 garlic cloves, minced
4 Tbsp. pesto (you can follow this recipe: Pesto)
1 1/2 c. mozzarella cheese, grated
small bunch fresh basil leaves, torn
pepper to taste
Preheat oven to 350 F. Sprinkle the eggplant slices with salt, and let stand for 10-15 minutes to extract the bitter juices. Turn the slices over and repeat. Rinse well with cold water and drain on paper towels.
Heat the oil in a large skillet and add the garlic. Fry the eggplant slices lightly on both sides, a few at a time. Drain on paper towels.
Spread the pesto onto one side of the eggplant slices. Top with the mozzarella and sprinkle with the torn basil leaves. Season with a little pepper. Roll up the slices and secure with wooden toothpicks.
Arrange the eggplant rolls in an ovenproof baking dish. Place in the preheated oven and bake for 8-10 minutes. Serve immediately.
Adapted from Cooking School Italian