Eggplant bolognese rolls

Ingredients

• Bolognese sauce
• 1/2 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 large carrot, diced
• 250 grams beef mince
• 30 grams pancetta or bacon, finely chopped
• 1/2 cup (125ml) dry red wine
• 1/2 cup (125ml) salt-reduced beef stock
• 1/8 cup (35g) tomato paste
• Eggplant rolls
• 1 cup (70g) fresh breadcrumbs
• 1/2 cup (50g) grated mozzarella
• 1/2 cup (125ml) olive oil, to fry
• 2 large eggplant, sliced 5mm thick lengthways
• basil leaves, to serve
• Tomato sauce
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 bird's eye chilli, finely chopped
• 2 cloves garlic, crushed
• 400 grams can chopped tomatoes
• 1/4 cup shredded basil