Stuffed Eggplant Rolls

Grated Eggplant Rolls (Baked & Stuffed — So Good They’ll Drive You Crazy!)

Ingredients:

• 2 medium eggplants (firm, shiny skin)

• 2 cloves garlic, minced

• 200g (about 7 oz) mozzarella, grated (or any good melting cheese)

• 100g (about 3.5 oz) parmesan cheese, grated (for extra flavor)

• 150g (about 5 oz) cooked turkey slices, cut into thin strips (optional, for a heartier filling)

• 1 egg, beaten (helps bind the filling)

• 2–3 tablespoons olive oil

• Fresh parsley, chopped (optional, for garnish and flavor)

• Salt & pepper, to taste

• Tomato sauce or passata (optional, for serving)

• Breadcrumbs, for dusting (optional, for crunch)

Instructions:

1. Prep the Eggplant:

   • Wash and trim the ends off the eggplants.

   • Grate them coarsely or slice them thin lengthwise (use a mandoline if you want super thin slices).

   • Sprinkle with a little salt and let sit for about 10–15 minutes to draw out moisture. Then pat dry with paper towels.

2. Sauté:

   • Heat olive oil in a pan over medium heat.

   • Add minced garlic and sauté briefly until fragrant.

   • Add the grated eggplant and cook until softened, about 5–7 minutes. Season with salt and pepper.

   • Remove from heat and let cool slightly.

3. Make the Filling:

   • In a bowl, combine the sautéed eggplant, grated mozzarella, parmesan, egg, and turkey strips if using.

   • Mix well until everything is evenly combined. (The mixture should be thick and sticky.)

4. Assemble the Rolls:

   • Take a spoonful of filling and place it on one end of your eggplant slices (if sliced). Roll them up neatly.

   • If you’re using grated eggplant, form small logs or patties with your hands.

5. Bake:

   • Preheat oven to 180°C (350°F).

   • Arrange the rolls in a lightly greased baking dish.

   • Optionally, pour some tomato sauce around the rolls for extra flavor and moisture.

   • Sprinkle breadcrumbs over the top if you like a crunchy finish.

   • Bake for about 25–30 minutes, or until golden and bubbly.

6. Garnish and Serve:

   • Sprinkle with fresh parsley and serve warm, optionally with extra tomato sauce on the side!