Baked eggplant rollatini

Steps

1. In the wok cook onion then add garlic, tinned tomatoes and dried herbs and simmer.
2. Preheat oven to 200°C.
3. Slice eggplants into ½-inch thick slices.
4. Salt on both sides and let sit to “sweat” for 10 minutes
5. Pat dry with paper towel and wipe off remaining salt.
6. Lay eggplant on a lightly greased pan and bake for 10 minutes.
7. Mix in a bowl ricotta cheese, hard cheese, egg, salt & pepper, garlic, and basil.
8. Add half the tomato sauce to bottom of baking dish.
9. After eggplant has cooled spoon 1-2 tablespoons of filling on eggplant, then roll and lay in baking dish.
10. Put rest of sauce over eggplant, sprinkle with mozzarella cheese.
11. Cover and bake for 30 minutes, then uncover and bake for 10 minutes.