Aubergine Roulade

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.

Add the eggplant slices and fry in batches, until lightly browned on each side. Remove the eggplant slices and drain on absorbent kitchen paper.

Cook the lasagne sheets in boiling salted water for 30-60 seconds to soften. Drain well and cut into 4cm| 1 1/2" strips.

Place a lasagne strip on the centre of each eggplant slice and top with a sun-dried tomato. Roll the stuffed eggplant up from 1 end to the other and place, seam side down on a plate and set aside.

Melt the butter in a pan over a low heat. Stir in the flour to make a smooth paste and cook gently, stirring, for 1 minute.

Gradually pour in the milk, stirring constantly and bring to a boil. Reduce the heat and simmer, stirring for 2-3 minutes until thickened. Stir in the Mozzarella cheese and basil. Season to taste with salt and pepper.

Spoon the sauce into the base of the dish. Place the eggplant rolls in the dish and scatter over the grated cheese. Drizzle the rolls lightly with olive oil.