How to make
Cut the eggplant into large slices lengthwise. Season them with salt lightly and leave them for 30 minutes, until the bitter juice is released. Dry the slices with kitchen paper. Bake them on a grill pan.
Crack the eggs into a bowl, add 2.8 oz (80 g) of grated parmesan and the breadcrumbs. Stir the mixture well. Place the filling on each eggplant slice and roll them up into a roll. Arrange the rolls in a baking pan.
Pour 1/2 cup of olive oil into a pan. Fry the finely chopped onion and garlic. Pour the grated tomatoes. Season the sauce with salt, a pinch of black pepper, a pinch of sugar and parsley. Boil, until it thickens.
Pour the eggplant rolls with the tomato sauce and sprinkle them with the remaining 0.7 oz (20 g) of parmesan.
Bake the Eggplant Parmigiana Rolls in a preheated oven for about 15-20 minutes.
