1 large organic eggplant
200g organic mozarella cheese
200ml tomato passata
bunch of organic balsamic
Organic extra virgin olive oil
Slice the eggplant lengthways and brush with oilve oil. Grill in a pan or under a grill. Allow to cool.
Cut mozarella into thickish strips. Lie eggplant slice flat on bench, place a piece of cheese inside with a basil leaf and a tablespoon of passata. Roll and place in a baking tray. Continue with all the eggplant and cheese. Spread sauce on top and drizzle with sauce. Bake for 5 mins or until cheese is melted. Serve with a grand green salad and a crusty loaf of bread.
