Eggplant Rolls | RICARDO

Ingredients

• 1/2 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons (30 ml) olive oil
• 1 can 14 oz (398 ml) plum tomatoes
• Salt and pepper
• 1/2 cup (125 ml) flour
• 4 large slices eggplant, about 1/4-inch (1/2-cm) thick, cut lengthwise
• 3 tablespoons (45 ml) olive oil
• 4 slices mozzarella cheese
• 4 slices prosciutto
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• 8 fresh basil leaves, thinly sliced