Eggplant Rolls Filled with Basil and Cheese

Directions

1. 1
   In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened.
2. 2
   Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes.
3. 3
   Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
4. 4
   With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices.
5. 5
   Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes.
6. 6
   In a bowl stir together the mozzarella, the goat cheese, and the shredded basil.
7. 7
   Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil.
8. 8
   Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden.
9. 9
   Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden.
10. 10
    Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner.
11. 11
    Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion.
12. 12
    Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
13. 13
    Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves.
14. 14
    Makes about 12 rolls.