Angi's braised eggplant rolls

Ingredients for 4 servings:

• 300 g Pecorino
• 50 g Parmesan
• 300 ml vegetable stock
• 800 g tomatoes, chopped, from the can
• 500 g tomatoes, pureed
• 1 tbsp tomato paste
• 2 onions
• 2 garlic cloves
• 2 large eggplants
• n. B. Rosemary sprig(s), fresh
• 4 tbsp olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

great side dish for grilling

Cut one eggplant into thin slices and season well with salt, place a weight on top, and let stand for 1 hour. Cut the other eggplant into small cubes, about 1 cm in size. Dice the onion and garlic and fry in olive oil. Add tomato paste and fry lightly. Add the pureed and chopped tomatoes and pour in the vegetable stock. Season with salt and pepper. Add the rosemary sprigs and the eggplant cubes. Wash and dry the eggplant slices thoroughly and fry in a pan with olive oil. Drain on kitchen paper. Dice the cheese. Pour the cooked tomato sauce into a baking dish, roll the eggplant slices in the cheese, and place on top of the sauce. Sprinkle with Parmesan cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Serve with white bread.