Eggplant Rolls on Tomato

Wash the eggplant and slice thin slices lengthways with a slicer, place in cold salted water and let stand for approx. 30 minutes.

For the mince filling, chop the onion and the garlic, with the egg, mustard and the spices ... I'll add ital. Herbs or spec. Minced meat, paprika, salt and freshly ground pepper ..... but everyone can season them as they want 🙂 Mix everything well, knead some breadcrumbs into the mixture.

Remove the eggplant from the salted water and dab with kitchen paper. Put a tablespoon full of minced meat on the aubergine and roll up, secure with a toothpick.

for the tomato sauce, peel and chop the tomatoes, drain them a little. Sear the onion, garlic and ginger in the pan, add the fresh and canned tomatoes to the pot, if you want you can also add a little tomato paste. Let the whole thing simmer a little. Season with Italian herbs and the basil. I like to add some cream to the sauce, put everything in a baking dish.

Place the eggplant rolls on top and sprinkle with the diced feta and mozzarella, baked in the oven for about 35 minutes at 180 degrees.

Rice or white bread tastes good with it!