Aubergine Rolls Stuffed with Ricotta

Ingredients:

Eggplant rolls and filling:
-2 Eggplants (medium-large)
-olive or sunflower oil
- 1/2 cup ricotta cheese
- 1/2 cup soft goat cheese
- 2 cups long grain rice (cooked)
- 1 tbsp chopped fresh basil
- salt and pepper to taste

Tomato Sauce:
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 clove crushed garlic
- 14oz can of chopped tomatoes
- 1/2 cup vegetable stock or white wine
- 1 can tomato paste
- 1 tbsp chopped fresh parsley

Directions:
1) Make the tomato sauce. Heat oil in a small pan and fry the onion and garlic until it is softened. Add the remaining ingredients and bring to a boil. Then lower the heat and simmer for 10 mins. Stir occasionally.
2) Pre-heat oven to 375° F. Slice the egg plant length ways, discard the 2 outer slices. Heat frying pan, brush both sides of the eggplant slices with oil and fry until golden brown on both sides.
3) Mix remaining ingredients in a bowl and season to taste.
4) Place generous spoonful of the cheese and rice mixture at the large end of each slice of eggplant and roll up. Arrange the rolls side by side in a casserole dish. Pour the tomato sauce over the top and bake for 15-20 mins, until heated through.