2 eggplant, cut lengthways into 0.5cm/¼ in thick strips
salt and freshly ground black pepper
olive oil, for brushing
For the filling
150g/5oz lactose free cream cheese
150g/5oz buffalo mozzarella
1 pack baby spinach leaves, chopped
pinch freshly grated nutmeg
1 tbsp chives, finely chopped
For the sauce
250ml/8fl oz extra virgin olive oil
450g/1lb tomatoes, halved
For the topping
100g grated Parmesan or vegetarian equivalent
3 tbsp gluten free breadcrumbs
Preheat the oven to 180C/355F/Gas 4. Season the eggplant slices well with salt and freshly ground black pepper and brush with oil.
Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
For the filling, mix the lactose free cream cheese, mozzarella, nutmeg and chives together in a bowl.
Lay out all of the slices of eggplant onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
Roll up the eggplant slices, like a cigar, around the filling, then rest them seam-side down on a plate.
For the sauce, heat the olive oil in a pan and add the tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down.
Remove from the heat and stir in the sugar. Season, to taste, with salt and freshly ground black pepper.
Spoon some of the sauce into the bottom of an ovenproof dish.
Carefully place the eggplant rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Top with the Parmesan and gluten free breadcrumbs.
Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt. To serve, spoon the rolls onto plates..
Recipe adapted from: Good Food