Preheat your oven to 375F
Slice the eggplant into 5cm slices, drizzle with olive oil and season with sea salt on both sides and place on a parchment lined baking sheet.
Bake for 30 minutes, flipping half way through and set aside.
In a food processor, combine all of the filling ingredients until smooth and set aside.
In a medium sized pot, combine all of the sauce ingredients and simmer on medium low heat for 20 minutes.
Spoon the filling onto each of the eggplant slices and roll them up tightly.
Place ½ of the sauce on the bottom of a casserole dish and place your eggplant cannelloni rolls on top.
Top with the remaining tomato sauce and bake at 375F for 30 minutes.
Top with fresh basil leaves for decoration and enjoy served hot.