Stuffed Eggplant Rolls

Ingredients

• 2 None eggplant, cut lengthwise into 1/8 inch thick slices
• 2 tbsp olive oil
• 1 container (15 oz) ricotta cheese
• 1/2 cup grated Parmesan cheese, plus additional for serving
• 1 None egg, lightly beaten
• 1 clove garlic, crushed
• 1 None long red chili pepper, seeded and finely chopped
• 12 None large basil leaves
• 2 cups tomato puree
• 1/4 cup dried breadcrumbs