Warm Eggplant Rolls

Preheat the oven to 180C. Cut the eggplant into strips 5 mm thick and fry on both sides in olive oil.
Cut the mozzarella into small plates. Grate the parmesan.
We put a circle of mozzarella on the prepared eggplant plates, a pinch of finely chopped greens (cilantro + basil) on top of it - a circle of tomato - then again greens and a circle of mozzarella. We twist the roll. We put them in a heat-resistant mold, sprinkle grated parmesan on top
Put the mold in the oven and bake for 5-7 minutes.
For the sauce, rub the tomato, heat it in a frying pan, add finely chopped basil, season with salt and pepper, bring to a boil and remove from heat. Pour part of the sauce on a plate, put the baked eggplant on top, pour over the remaining sauce, sprinkle with parmesan shavings. You can decorate with basil, cilantro sprigs and lettuce leaves.