(Serves 4)

2 medium to large aubergines
Olive oil
Gozo sea salt
Freshly ground black pepper
2 round mozzarellas, buffalo milk if available
Fresh basil
400 g fresh tomato sauce
Parmesan

Slice the aubergines about one centimetre thick and sauté in olive oil for two minutes. Drain on paper towels. Season lightly. Dry the mozzarella and slice. Wrap each piece in a slice of aubergine, adding a leaf or two of basil. Heat the tomato sauce and pour into an oven-proof dish, place the aubergine rolls on top. Grate Parmesan on top. Bake for eight to 10 minutes in a hot oven, 200 °C, and serve straight away – otherwise the mozzarella will toughen and become stringy.

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