Eggplant & Mozzarella Stick Roll-Ups

Preheat oven according to directions on mozzarella stick package.

Trim eggplant. Cut off the sides to make it somewhat rectangular and even, then cut lengthwise into eight 1/4-inch-thick slices. Place the slices on another baking sheet. Sprinkle with 1/4 teaspoon salt. Let stand for 10 minutes.

Mash garlic and 1/8 teaspoon salt with a fork. Transfer to a bowl and mix with tomatoes, basil and 1/4 teaspoon pepper. Set aside.

Bake mozzarella sticks according to package directions.

Meanwhile, blot the eggplant slices with paper towels. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Line another baking sheet with paper towels.

Lightly beat eggs in a shallow dish. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Dip 2 eggplant slices in the egg, letting excess drip off. Cook the eggplant until brown on both sides, 2 to 4 minutes total. Transfer to the paper-towel lined baking sheet. Repeat with 2 more eggplant slices. Add the remaining 1 tablespoon oil. Cook the remaining eggplant in 2 batches, adjusting heat as necessary.

Remove the paper towels from under the eggplant. Roll up a hot mozzarella stick in each eggplant slice. Bake the roll-ups until hot, about 5 minutes. Serve with the reserved tomato sauce, garnished with basil, if desired.