Salt eggplant slices and place under a weight to remove water (for 2-3 hours).
Dry with paper towels and grill.
In the meantime, sauté the diced vegetables in a little oil.
When cool, add egg yolk and Parmesan cheese and mix together with ricotta cheese.
Place 2 Tbs of the ricotta and vegetable mixture on each eggplant slice, wrapping the eggplant around the mixture, and steam for about 10 minutes.
While the eggplant is steaming, make the basil sauce by mixing all of the ingredients in a blender.
Parboil tomatoes, peel, slice lengthwise, and discard seeds.
Marinate the tomatoes in a little olive oil, salt, pepper, and basil for an hour.
For each serving, arrange 3 eggplant rolls over a plate covered with basil sauce.
Garnish with the marinated tomatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	752.57 Kcal (3151 kJ)
Calories from fat	160.76 Kcal
		% Daily Value*
Total Fat	17.86g	27%
Cholesterol	51.6mg	17%
Sodium	159.27mg	7%
Potassium	5241.08mg	112%
Total Carbs	132.27g	44%
Sugars	85.25g	341%
Dietary Fiber	63.2g	253%
Protein	32.49g	65%
Vitamin C	67.5mg	112%
Iron	0.5mg	3%
Calcium	423.7mg	42%

Amount Per 100 g
Calories	32.61 Kcal (137 kJ)
Calories from fat	6.97 Kcal
		% Daily Value*
Total Fat	0.77g	27%
Cholesterol	2.24mg	17%
Sodium	6.9mg	7%
Potassium	227.08mg	112%
Total Carbs	5.73g	44%
Sugars	3.69g	341%
Dietary Fiber	2.74g	253%
Protein	1.41g	65%
Vitamin C	2.9mg	112%
Calcium	18.4mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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