Eggplant rolls stuffed with Feta cheese
1 medium onion
2 large tomato
1 medium eggplant
80 gr Feta cheese
2 smashed garlic
1 teaspoon oregano
1 teaspoon black pepper
1 tablespoon grated Parmezan cheese
1 tablespoon chopped parsley
1. Slice 1-½ eggplants into ¼ inch slices lengthwise. Sprinkle with salt and set aside for 30 minutes.
2. Start to prepare the sauce. Chop the onion and saute in 1 tablespoon oil, slice the tomato and add into pot near the onion, add the garlic to. Mix it well, pour 100 ml water , cover the pot with a lid and cook it on medium fire for 10-15 minutes.
3. Use kitchen towels to dry the sliced eggplants. Preheat a bit , 1/2 tablespoon, of oil in a pan and fry the eggplant into. You also can use a grill if you have at home.
4. Preheat oven to 200 C.
5. Cut the cheese in slice and place onto eggplants and roll eggplant up. Place the roll in a greased baking dish, repeat with remaining slices. Pour sauce over rolls, drizzle with Parmezan and parsley, bake for 20 minutes.