Directions:

Preheat oven to 375°F (190°C).

Pour the jar of sauce into a small saucepan and simmer for 15 minutes. Set aside until ready to use.

For the eggplant: Slice eggplant into 9, 1/4 inch (6 mm) rounds, place onto a baking sheet and drizzle with 1 1/2 tablespoons (23 mL) of oil.

Turn slices of eggplant over and drizzle remaining oil. Season with salt and pepper.

Roast eggplant for about 10 minutes or until just pliable. Remove eggplant from oven and allow to cool.

For the filling: Place ricotta, Parmesan and egg into a mixing bowl and stir together. Fold herbs into the ricotta mixture and season with salt and pepper.

To assemble: Place 1/4 cup (60 mL) of sauce in the bottom of each individual gratin dish.

Place 3 tablespoons (45 mL) of the filling onto one side of a lightly roasted eggplant round and carefully roll up. Set aside and repeat with the remaining eggplant.

Nestle the roulades seam-side down into the tomato sauce, three per gratin dish, and top with more tomato sauce.

Place gratin dishes onto a baking sheet and bake for 10 to 12 minutes.

Allow to cool for a few minutes before topping each with a sprinkle of grated parmesan and fresh basil leaves. Serve warm.