For the tomato and basil sauce
4 tbsp extra virgin olive oil
400g/14oz canned chopped tomatoes
1 large handful fresh basil leaves, roughly chopped
salt and freshly ground black pepper
For the eggplant
2 eggplants, cut lengthways into 0.5cm/¼in slices
4 tbsp olive oil
1 large handful basil leaves, roughly chopped
50g/2oz toasted pine nuts
1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped
1 tbsp grated parmesan
For the salad
110g/4oz rocket leaves
25g/1oz parmesan shavings
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
squeeze lemon juice
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil and tomatoes.
Simmer for 3-4 minutes, or until the tomatoes have just started to break down. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
For the eggplant, preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the eggplant slices with salt and freshly ground black pepper.
When the pan is hot, add the oil and the eggplant slices, a few at a time. Fry for 2-3 minutes on each side, or until just golden-brown and softened.
Remove the eggplant slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper, to drain.
Layer the eggplant slices, and scatter over the basil leaves, pine nuts and the roughly chopped mozzarella on each layer.
Spoon over the tomato sauce on each layer. Top with remaining eggplant slices.
Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper.
Top with grated parmesan, then grill for 3-4 minutes, or until the cheese is golden-brown and bubbling.
For the salad, mix the rocket and parmesan shavings together in a bowl.
Whisk the balsamic vinegar, olive oil and lemon juice together in a small bowl until well combined, then season, to taste, with salt and freshly ground black pepper.
Add the rocket and parmesan to the dressing and mix well to combine.
To serve, spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside.
Recipe adapted from: Good Food