Cut the eggplant into plates, add salt and let it lie for about 20 minutes. Then rinse off the salt and blot with a napkin.
Fry either on the grill or in a grill pan in a small amount of oil.
You can grease it 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. Slice the canned tomatoes and add to the onion. I sprinkle with sugar, take about half a teaspoon. Add salt to taste and dried basil. Simmer everything over low heat 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 ones. Mix everything, add oil and salt to taste.
Put the filling on each plate of eggplant.
Roll up the rolls.
Pour the tomato mixture with onions into the mold, lay out the rolls.
If there is a filling, then just sprinkle it on top of the rolls.
Bake, if desired, for about 20 minutes at a temperature of 200 ° C.