Eggplant rolls with mozzarella and dried tomatoes

Ingredients for 2 servings:

• 2 eggplant(s)
• 2 balls of mozzarella
• 1 can of tomatoes, dried in oil
• 1 egg(s)
• some flour
• some breadcrumbs
• some olive oil
• some oil for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Vegetarian starter with hearty taste

Cut the eggplant into thin slices and place them on baking paper. Season with salt and pepper, brush with olive oil, and bake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Cut the mozzarella into thin slices and halve them. Drain the sun-dried tomatoes and quarter them. Beat the egg and lightly salt them. Top each baked eggplant slice with a slice of mozzarella and a piece of sun-dried tomato and roll up. Coat the rolls one after the other in flour, beaten egg, and breadcrumbs. Heat a little oil in a pan and fry the rolls until golden brown on all sides, until the mozzarella begins to melt.