Eggplant rollups are a Sicilian eggplant dish rolled up with mozzarella and tomato sauce/
Peel the eggplant and cut into ¼ inch thick slices, lengthwise.
Place the slices on a large plate, sprinkle with salt, and leave for about 10 minutes
Sautee garlic and olive oil in a frying pan and heat until the garlic becomes golden color.
Add the blended tomatoes.
Leave to cook for about 10 minutes, then add salt and basil
In another frying pan, heat frying oil to 320°F (170°C)
While oil heats, gently squeeze the slices of eggplant to remove excess liquid (this process takes away the bitter flavour of the eggplant, especially when out of season).
Flour the slices on both sides, and fry
Place fried eggplant on paper towel to drain
Grate the parmesan, and cut the ham and mozzarella in strips
Prepare the eggplant rolls by laying out all the slices of fried eggplant, and sprinkling with the grated parmesan cheese
Place a strip of ham and a piece of mozzarella on each, and wrap up into a roll
Cover the bottom of a baking dish with the tomato sauce, and place each roll, open side down, on top of the sauce
Cover with remaining sauce, sprinkle with more parmesan, and bake for 15 minutes at at 320°F (170°C).