Rolled Eggplant Recipe

Directions

1. Rinse the eggplants, eliminate the extremities and cut them in slices, not too thin. Salty and let sit in salty water for a while to eliminate the sour that characterise the eggplant.
2. Preheat the oven at 200 degrees.
3. Grease a baking dish, dry the eggplants with a kitchen paper, marinate with a little salt and olive oil and put in the baking dish. Put them in the oven to bake lightly, for about 15-20 minutes.
4. After that, we prepare all the veggies for the filling. We chop the onion and garlic clove and dice the carrot, red pepper, and zucchini finely.
5. In a saucepan, add a little olive oil, and the chopped onion and garlic, and stir-fry until they tender.
6. Add the minced beef, and cover the pan with a lid, stir-fry for about 5 minutes until the beef change colour. Add the diced carrot, red bell pepper, zucchini, and mix together until them tender.
7. During this time, ground the tomatoes with a grater, eliminate the skin, and add the tomatoes in the saucepan. Add salt, pepper, and chopped parsley.
8. Let all cook, in their liquid, covered with a lid for 15-20 minutes, until the onion is cooked properly. If it needs, you can add a little warm water. Turn off the heat and let the mixture to cool.
9. Preheat the oven at 200 degrees.
10. Take a small baking dish. Add the tomatoes sauce to the baking dish bottom.
11. With a little spoon, add the filling mixture that we prepare, above each eggplant slice and roll it.
12.  Transfer rolled eggplants in the baking dish, making the open part in the bottom direction, or you can close it with a tooth stick. Cover all the surface of the rolled eggplants with parmesan cheese.
13. Put the baking dish to the preheated oven, to bake for 30-35 minutes, until its golden brown.
14. Serve it warm.