Knead a dough from flour, dry yeast and sugar with warm water and let it rise for at least 20 minutes. Season the dough with pressed garlic, rosemary, salt and olive oil and knead again, then let it rise again in a warm place for at least 15 minutes.
Meanwhile, quarter the eggplant and cut these quarters into slices about 1 cm thick and lightly salt to taste. Then fry the slices in a pan and do not be stingy with the oil!
Then roll out the dough in sheets slightly larger than the eggplant slices, spread with strained tomatoes and pesto, place the eggplant slice on top and roll up. Then pinch the ends of the roll closed.
Be careful- I always get my countertop pretty dirty doing this…. Bake the finished rolls (you can also brush them with beaten egg for shine – but you don’t have to) at 175 degrees in the oven until they have a nice color. The rolls taste warm and cold super delicious – especially with red wine!