Ingredients

- 1 purple eggplant

- 200g of Provola affumicata (smoked mozzarella)

- 2 garlic cloves

- 400g of pachino tomato (or cherry tomato)

- italian parsley, finely chopped

- olive oil

- salt

Slice the eggplant in 4mm thick slices. Brush them with olive oil both sides (do not exgagerate with the olive oil, eggplants are like sponges, the more you put on them the more they absorbe!) and grill them on a grill pan.

Set aside the grilled eggplant.

Make the tomato sauce: In a pan saute 2 garlic cloves and the pachino tomato with 3 tablespoons of olive oil and a generous pinch of salt. Cover the pan and let it cook for about ten minutes, moving the pan to avoid them to stick.

Once they are really soft smash them with a wooden spoon and stir the sacue until it is nice and creamy.

Slice the provola affumicata (smoked mozzarella) and place 1 piece of cheese for each eggplant slice. Roll the eggplant and place them in a oven pan.

Cover the eggplant with the tomato sauce. Cook in the oven at 200C (400F) for about 15 minutes.

Finely chop some italian parsley and spread it on top of your dish. Serve warm. I'm sorry I was not fast enough to take a picture of the roll in the plate, it was gone before my click! :-)