Preheat the oven to 180°C (160°C fan) mark 4. Trim the stalk off the aubergine and discard. Cut the aubergine lengthways into eight thin slices.
Step 2
Put slices in one layer on a lightly oiled baking sheet. Brush lightly with olive oil and season. Roast for 15min until aubergines are soft enough to roll up. Cool for 10min.
Step 3
Increase the oven temperature to 230°C (210°C fan) mark 8. Mix the chopped basil and tomato paste in a bowl. Spread each aubergine slice with a little goat's cheese then a little of the sun-dried tomato mixture, leaving a small border all around.
Step 4
Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out.
Step 5
Mix together the breadcrumbs and the grated cheese. Brush the aubergine rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Cover the dish with foil and cook for 5min. Remove the foil and continue to cook for 10min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
