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Preheat your oven to 190°C (375°F).
Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle with salt and let them sit for 15 minutes to remove bitterness, then pat dry.
Brush the eggplant slices lightly with olive oil and grill or sauté them until soft but not mushy, about 3 minutes per side. Let cool.
In a bowl, mix cheese, minced garlic, chopped chili, and parsley. Add salt and pepper to taste.
Place a spoonful of the cheese mixture at one end of each eggplant slice and roll it up tightly.
Arrange the rolls seam-side down in a baking dish. Sprinkle breadcrumbs evenly over the top and drizzle with olive oil.
Bake for 20 minutes or until golden and bubbly on top.
Serving and storage tips:
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