How to make
Wash and cut the eggplants into thick slices without peeling them. Salt them and leave them for awhile. Dry the eggplants, smear them with a little oil and grill on both sides.
Cut the meat into very small pieces. Braise them in heated oil until fully ready. Chop the pickles and mushrooms very finely. Add them to the meat, stir and if needed salt them.
Overlap 2 strips of eggplants lengthwise and put 1 tbsp of meat on one end. If necessary, use toothpicks to keep them together. Arrange the rolls upright in an oven dish. Put some cheese onto each roll and bake briefly at 390°F (200 °C).
Peel and chop the tomatoes finely. Transfer them to a pan with heated oil and braise them along with the chopped garlic and parsley until the water evaporates. Season with salt and a little more fresh parsley and serve with the rolls.
