Eggplant rolls

Ingredients for 4 servings:

• 2 eggplants, long (approx. 500 grams)
• 2 garlic cloves
• 1 bunch of parsley
• 125g mozzarella
• 1 large can of tomatoes
• 70 g breadcrumbs
• 80 g Parmesan
• 2 eggs
• Salt
• pepper
• olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

simple and delicious

Wash the eggplants and cut lengthwise into slices about 1/2 cm thick (best done with a slicer), season with salt, and let stand. Chop the parsley, dice the mozzarella, and mix with the breadcrumbs, parsley, eggs, and Parmesan. Crush the garlic and add 1-2 crushed canned tomatoes. Carefully season with salt and pepper. Preheat oven to 220°C (425°F). Pat the eggplants dry and lightly fry in olive oil on both sides. Spread the filling over the fried eggplants and place them rolled up next to each other in a lightly buttered baking dish. Drain the remaining tomatoes, chop them up, and mix with a little olive oil, salt, and pepper before sifting over the rolls. If you like, you can also top with some mozzarella or other cheese for topping—but this isn’t necessary. Bake the rolls in the center of the oven (200°C fan/convection oven). Serve with white bread, polenta or fried potatoes, and a green salad. Serves 4 as a main course, 8 as a starter, or at an Italian buffet.