Eggplant Rolls with Meat

Method

1. Slice the eggplant into slices about 4 mm thick.
2. Place the slices on a wire rack, sprinkle with coarse salt, and weigh them down. Let them rest for at least 15 minutes to release water.
3. Rinse the eggplant slices under cold water and pat them dry thoroughly.
4. Prepare a simple tomato sauce: heat a little oil in a pan, add a couple of garlic cloves and a few basil leaves, then add the tomatoes and a pinch of salt. Cook on medium-low heat until slightly thickened.
5. In a deep pan, heat plenty of oil and fry the eggplant slices until they become lightly bronze. Remove and drain on paper towels.
6. Prepare the meatballs: in a bowl combine minced meat, eggs, Parmesan cheese, a pinch of salt, and breadcrumbs. Optionally add dried garlic or pepper. Mix until the mixture holds together and form small meatballs.
7. Take one fried eggplant slice, place a meatball on it, and roll it up tightly.
8. Spread a layer of tomato sauce on the bottom of a tart pan or baking dish. Arrange the eggplant rolls in the pan, tucking a few basil leaves between them.
9. Cover the rolls with more tomato sauce and sprinkle generously with Parmesan cheese.
10. Bake in a preheated oven at 200°C (400°F) for 25–30 minutes. Let rest a few minutes before serving.