Involtini di Melanzane al Sugo (Aubergine Rolls in Tomato Sauce)

• 2 large Aubergine, firm, glossy skins
• 2 tsp Fine sea salt
• 5 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 700 g Tomato passata
• ½ tsp Black pepper
• 350 g Ricotta
• 20 g Fresh basil, leaves only
• 60 g Parmesan

1. Heat the oven to 200°C (390°F). Slice the aubergines lengthways into long, thin strips, about 3 to 4 mm thick, then sprinkle both sides with 1 tsp of the fine sea salt.
2. Warm 2 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Cook the aubergine slices in batches for 2 to 3 minutes per side until softened and pliable, adding a little more oil as needed, then set aside on a plate.
3. In the same pan, add 1 tbsp of the olive oil and cook the garlic for 30 seconds until fragrant. Stir in the tomato passata, remaining 1 tsp fine sea salt, and the black pepper, then simmer gently for 10 minutes until slightly thickened.
4. In a mixing bowl, combine the ricotta with most of the fresh basil (tear the leaves), and 40 g of the parmesan. Taste and adjust with a pinch more black pepper if you like.
5. Spoon about half the sugo into the base of a baking dish. Place a heaped spoonful of the ricotta mixture at one end of each aubergine slice, roll up, and arrange seam-side down in the dish.
6. Spoon over the remaining sugo, then drizzle with the final 2 tbsp olive oil. Sprinkle with the remaining 20 g parmesan and bake for 25 minutes until bubbling and tender.
7. Rest for 5 minutes, then scatter over the remaining basil. Serve hot with extra sauce spooned over the top from the dish.

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