Baked aubergine rolls filled with mozzarella recipe
 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick2 tbsp plain flour2 eggs, lightly beaten with some salt and pepperolive oil for frying40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated18 large fresh basil leaves 300g/11oz mozzarella cheese, roughly slicedsalt freshly ground black pepper 1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick 2 tbsp plain flour 2 eggs, lightly beaten with some salt and pepper olive oil for frying 40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated 18 large fresh basil leaves 300g/11oz mozzarella cheese, roughly sliced salt freshly ground black pepper 4 tbsp extra virgin olive oil1 garlic clove, finely chopped1 small onion, finely chopped½ celery stalk, finely chopped400g/14oz tin of plum tomatoes 4 tbsp extra virgin olive oil 1 garlic clove, finely chopped 1 small onion, finely chopped ½ celery stalk, finely chopped 400g/14oz tin of plum tomatoes leafy green salad leafy green salad Method To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.Preheat the oven to 200C/400F/Gas 6. Dust the aubergine slices in the flour, then dip them in the beaten egg. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Dust the aubergine slices in the flour, then dip them in the beaten egg. Dust the aubergine slices in the flour, then dip them in the beaten egg. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.