1 large eggplant, cut lengthways into 6 slices about 5mm/¼ inch thick
2 tbsp gluten free plain flour
2 eggs, lightly beaten with some salt and pepper
olive oil for frying
40g/1½oz parmesan cheese (or a similar vegetarian hard cheese), freshly grated
18 large fresh basil leaves
300g/11oz mozzarella cheese, roughly sliced
freshly ground black pepper
For the tomato sauce
4 tbsp extra virgin olive oil
1 tbsp garlic infused oil
1 small carrot, finely chopped
½ celery stalk, finely chopped
400g/14oz tin of plum tomatoes
leafy green salad
Serves - 2
To make the tomato sauce, heat the olive oil in a saucepan, add the garlic infused oil, carrot and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.
Preheat the oven to 200C/400F/Gas 6. Dust the eggplant slices in the gluten free flour, then dip them in the beaten egg.
In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the eggplant slices and fry on both sides until golden. Remove and drain on kitchen paper.
Line the eggplant slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top.
Place three basil leaves on each eggplant slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.
Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the eggplant rolls on top. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.
Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.