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Preheat oven to 180°C (350°F).
Slice eggplants lengthwise into thin strips.
In a bowl, beat eggs with minced garlic, salt, pepper, smoked paprika, flour, and chopped parsley.
Dip each eggplant slice into the mixture and place on a baking tray lined with parchment paper.
Bake for 20 minutes at 180°C, flipping halfway. Let them cool.
Meanwhile, sauté onion, pepper, and tomato in a bit of oil until softened.
Add minced meat, salt, pepper, and tomato paste. Simmer for 15 minutes until thick.
Take a baked eggplant slice, add a spoonful of meat filling, roll it up, and place in a baking dish.
Repeat with all slices, then sprinkle grated Parmesan over the rolls.
Bake for another 20 minutes at 180°C until golden and bubbling.
Serving and Storage Tips:
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