Trim the ends from the eggplant and slice lengthwise 1/8-inch thick.
Place each eggplant slice on a lightly sprayed saute pan over medium low heat to slightly toast. The eggplant should be moist and pliable. Keep the saute pan warm.
Slice the tomatoes 1/8-inch thick.
Lay the eggplant slices flat and lay a tomato slice at the bottom and place a basil leaf on top of the tomato. Grind some fresh pepper over the basil/tomato. Combine the cheeses and sprinkle a teaspoon of the cheeses and a pinch of the chile on top of the basil leaf.
Roll-up the eggplant/tomato lengthwise and place seam side down in the warmed saute pan. Repeat until all the eggplant are rolled up. Bring the heat up to medium and slightly sear the roll-ups. Turn to brown all sides.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bill Wavrin