How to make
Cut the eggplants lengthwise into 8-10 strips. Sprinkle with salt, black pepper and a little olive oil. Bake in a 390°F (200°C) oven for about 20-30 minutes or until soft.
During this time, finely chopped garlic, thyme and lime juice are added to the cottage cheese and seasoned with salt and black pepper.
For the tomato sauce, lightly fry the finely chopped garlic, then add the tomatoes.
Spices are added - from sugar to rosemary. Let it boil for a few minutes until some of the water evaporates.
A part of the boiled stuffing is placed on the prepared eggplant strips at one end of each. Each strip is rolled up.
Spread 2/3 of the tomato sauce in a baking pan. Arrange tomato slices. Place 1 roll on each circle.
Spread the remaining tomato sauce on top and sprinkle with Parmesan.
Bake for about 10-15 minutes.
The rolls with eggplant and cottage cheese are ready.
