EGGPLANT ROLLS Baked eggplant rolls au gratin with Parmesan cheese

Ingredients:
4 long eggplants
50 g / 3 ½ tbsp parmesan cheese
250 g / 8,81 oz sausage or minced meat
chopped olives
Garlic
Salt
Pepper
Extra Virgin olive oil
How to make it:
Wash the eggplants, choose the long ones. Remove the heads and cut into slices about 1 inch thick.
Place the eggplant slices on a baking pan lined with baking paper. If they don't fit, you can overlap them slightly.
Sprinkle with salt, extra virgin olive oil, a little but all over.
Put them in the oven at 200 degrees for about 10 to 11 minutes.
The eggplants should not be overcooked, they should be malleable.
For 10 slices of eggplant, take about 250 grams of minced meat or sausage or mixed.
Add salt (if you use sausage, you don't need salt), pepper, grated cheese, a few spoonfuls of parsley, chopped olives and a slightly crushed clove of garlic.
Add two tablespoons of water, mash and mix well. It should be a spreadable, soft stuff.
Divide the meat into equal portions with the spoon, crushing
Place the meat on the widest part, leaving the last piece at the bottom. Roll the eggplant from the wide side to the narrow side.
No need for toothpicks, Scotch tape, weird ties, nothing, it just stands up by its own weight.
Lay them on top of each other on a baking sheet, even the one you baked the slices on is fine.
Add a little more salt and sprinkle some grated cheese on top. The important thing is to add the cheese first and then the oil,
Bake for 10 to 15 minutes in the oven you just turned on.
If you want, instead of putting them in the oven, you make a little tomato sauce, but low, in a pan, and you put them on top with the lid on, so you have them in the sauce for 10 minutes and they finish cooking in the sauce.
It's so good. Atomic.