1

Preheat oven to 200°C or 180°C fan-forced. Combine ricotta, basil, sultanas, breadcrumbs and rind in a medium bowl and season with salt and freshly ground black pepper.

2

Preheat a chargrill pan over medium-high heat. Lightly spray eggplant slices with oil and cook, in batches, for 2 minutes each side or until tender. Transfer to a plate in a single layer and cool completely.

3

Place one eggplant slice on a board. Top one heaped tablespoon of ricotta mixture at one end, then roll up to enclose filling. Repeat with remaining ricotta mixture and eggplant slices.

4

Heat oil in a large, deep non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add tomatoes and bring to the boil. Reduce heat to low, then simmer for 15 minutes or until sauce has thickened.

5

Place ½ cup tomato mixture in base of 1.5L (6-cup) capacity ovenproof dish. Add eggplant rolls seam-side down in a single layer. Top with remaining tomato mixture, then bake for 20 minutes or until sauce has thickened slightly. Top with bocconcini and bake for 5 more minutes or until cheese has melted. Serve sprinkled with parsley.