Ingredients

• 5 long eggplants, cut lengthwise in 4 slices each
• 225 g - tomatoes, pureed in a blender
• 115 g - bread crumbs
• 85 g - cheese, freshly grated
• 2 hard-boiled eggs, wedged
• 5 tbsp - olive oil
• 1 medium white onion, finely diced
• 1 tsp - fresh oregano leaves, finely chopped
• salt and pepper
• frying oil

How to Make Egg Plant Rolls

• In a skillet, bring the oil to frying temperature.
• Lightly fry the eggplant until golden on both sides. Set it aside.
• In a small skillet, fry half of the bread crumbs with 1 tablespoon of the olive oil, until golden.
• In a skillet over medium heat, pour 3 tablespoons of olive oil.
• Add the onion. Saute until the onion is soft and translucent.
• Stir in the fried bread crumbs. Turn heat off and cool to lukewarm.
• When the onion is cold, combine the grated cheese, oregano, salt and pepper.
• Preheat oven to 370 F (190 C).
• Spread over the bottom of an oven pan 1 tablespoon of olive oil and a small quantity of the bread crumbs.
• This will prevent the eggplant rolls from sticking to the pan.
• Place the eggplant slices on a workboard.
• On each slice, put 1 tablespoon of the onion mixture, 1 egg wedge, and 1 tablespoon of tomato puree and roll them.
• Place the eggplant rolls in the oven pan, side by side in rows.
• Spread the remaining tomatoes and bread crumbs on the rolls. Bake for about 20 minutes. Serve warm.