Cut the eggplants into plates, add salt and let them lie for about 20 minutes. Then wash off the salt and blot with a napkin.
Fry either on the grill or on the grill pan in a small amount of oil.
You can brush with oil and bake for about 15 minutes in the oven.
Finely chop the onion and fry it with the addition of hot pepper for about 5 minutes. Cut the canned tomatoes and add them to the onion. I sprinkle with sugar, take about half a teaspoon. Add salt to taste and dried basil. Simmer everything for about 15 minutes.
Cut the tomato and mozzarella into cubes, if there is fresh basil, then take the leaves to taste, or take dried. Mix everything together, add oil and salt to taste.
Put the filling on each eggplant plate.
Roll up the rolls.
Pour the tomato mixture with onions into the mold, lay out the rolls.
If the filling remains, then just sprinkle it on top of the rolls.
Bake for about 20 minutes at a temp. 200 deg.