Cut the eggplant into plates, season with salt and let lie for about 20 minutes. Then rinse off the salt and blot with a cloth.
Fry either on the grill or on the grill pan in a little oil.
Can be lubricate oils and bake 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 to the onions. I sprinkle with sugar, take about half a teaspoon. Add salt to taste and dried Basil. Simmer all 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, add oil and salt to taste.
On each eggplant plate spread the filling.
Roll up the rolls.
Pour into the form of tomato mixture with onions, spread the rolls.
If there is a filling, then just sprinkle it on top of the rolls.
Bake for about 20 minutes if desired.200*C.