1 medium eggplant
4tbs olive oil
100g grated parmesan cheese
1tbs fresh chopped basil
400g canned tomatoes
Slice the eggplant into 8 slices. Then put it on the warm pan and fry for few minutes of every side. Next scatter the grated cheese and basil over the eggplant slices. Then roll up each slice, cover the tomatoes and cook in the oven for 10 minutes in 200 C, till the souce bubbles and the cheese melts. Garnish with fresh herbs and serve hot. Enjoy!!!
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