How to Make Stuffed
1 large eggplant
6 tablespoons extra virgin olive oil
1 1/2 tablespoons chopped basil
1 1/2 cups grated mozzarella cheese
20 oz canned, chopped tomatoes with added herbs
Preheat the oven to 400°F.
Slice the eggplant into 8 slices,
lengthwise . Brush the slices lightly with oil and transfer to a
Bake in the oven for 12 minutes.
Remove from the oven. Sprinkle the basil and cheese over the
eggplant slices and roll up the slices.
Arrange the slices,
single-layered, in an ovenproof dish.
Pour the chopped tomatoes over.
Cook in the oven until the cheese melts. That should take about
Transfer the eggplant slices to
Ready to serve.