Ingredients For Six People

• Two large deep purple eggplants ( consider 4 slices per person)
• Two fresh italian mozzarella cheese (consider one slice per eggplant slice)
• Two fresh large size mature tomatoes (consider one slice per eggplant slice)
• One cup of Parmesan cheese
• Fresh extra virgin olive oil
• 20 black olives
• 30 salted capers
• 24 fresh picked basil leaves
• Salt and toothpicks.

How To Proceed

• Slice the eggplants by the length and grill them.
• Stone the olive and chop them together with the capers
• Lay the grilled eggplant on the table and put on each slice: 1 slice of tomato, 1 slice of mozzarella, 1 leaf of basil, one coffee spoon of the olive and capers mixture. Spread with salt and a drop of extra virgin olive oil
• Roll the eggplants filled as above mentioned - if one eggplant slice is not enough, lay over two slices for the length- and close them with a toothpick
• Put 2 table spoons of extra virgin olive oil in a baking pan large enough to contain all the rolls
• Spread on the top the parmesan cheese
• Put the rolls in the oven at 180° C. (356° F.) for 15 - 20 min.
• Turn the oven off and let cool down inside: this dish gives its best when eaten warm (the broth made by the mozzarella and the fresh tomatoes will solidify after 15 min)