2 mozzarella balls
5 ounces parmesan, grated, plus extra for the sauce
7 ounces fresh breadcrumbs
small bunch flatleaf parsley
1 cup bechamel sauce
2 red and 2 yellow peppers, sliced
2 garlic cloves
small bunch basil
Slice the eggplants into six slices lengthways and brush with olive oil.
Griddle or grill until striped and golden, but not crispy.
Whizz up the parmesan, one of the mozzarella balls, the parsley and the breadcrumbs in a food processor.
Roll small handfuls of the mix in the eggplants to make rolls. Pack the rolls into a baking dish.
Meanwhile slowly cook the peppers in olive oil and garlic until soft. Add a splash of balsamic vinegar.
Take the bechamel and add some parmesan, and torn up mozzarella. Spoon this over the rolls and bake in a hot oven for 15 minutes until the béchamel goes golden.
To serve spoon some peppers onto the plate and lay the rolls on top.