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1
Preheat the oven to 375u00b0F. To prepare the sauce, in a 2-quart saucepan, heat 1 tablespoon oil over medium-high heat. Add the onion and 2 cloves minced garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes, with liquid, breaking them up with the back of a spoon. Stir in the tomato paste and 1/4 teaspoon salt. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Place the sauce in a blender. (A blender is better than a food processor for this recipe, but if you only have a processor, that will do-just get the sauce as smooth as possible.) Cover and blend until smooth. Return to pot and stir in the cream; set aside.
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2
Meanwhile, for the filling, in a medium bowl, stir together the ricotta, mozzarella, parsley, Parmesan, 1 clove minced garlic, and the pepper; set aside.
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3
Place 3 tablespoons of the filling on the thick end of each of the eggplant slices; roll to completely encase the filling.
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4
Pour one cup of the sauce into the bottom of an 11 x 7 x 1 1/2-inch baking dish (or a 9-inch square baking dish). Place the rolls, seam down, into the dish. Top with the remaining sauce. Bake, uncovered, 15 minutes at 375u00b0F, or until cheese is heated through and slightly runny.
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5
Broil the eggplant, omit the cream from the sauce (it tastes good even without the cream), and use part skim ricotta and mozzarella.
