ingredients

3 pcs eggplant 1 can peeled tomatoes 400g 250g mixed cheese eidam, mozzarella, sprat 1 tsp Dried Basil 3 cloves of garlic 1 tsp sugar 1 pinch sea salt 1 tsp Olive Oil

procedure

1.

Wash the aubergines and slice lengthways to a thickness of 3-4mm. Place them side by side on a large baking tray greased with olive oil and lightly salt them.

2.

Place in the oven under the grill and bake at 190-200 degrees for 20-25minutes. While they are grilling, prepare the Tomato Sauce.

3.

Place the peeled tomatoes in a bowl, add the dried basil, sugar, a little salt, crushed garlic cloves and mix. When the eggplant is already grilled, fill each slice with cheese. I put a piece of each kind of cheese.

4.

Roll the filled slices like wrappers and place them side by side in a baking dish. Pour the prepared tomato sauce over the top and sprinkle the top with more grated cheese.

5.

Place in a preheated oven at 180 degrees for about 20minutes. Serve with boiled potatoes.