Eggplant rolls: for a quick and delicious second course!

INGREDIENTS
3 eggplants
Oil for frying
400g of minced meat
2 onions
1 egg
50g (1/2 cup) of breadcrumbs
Paprika
Thyme
Salt
Pepper
20ml (1 1/2 tbsp) of olive oil
Tomato sauce
Cheese

METHOD
1. Cut the eggplants into slices and fry them in hot oil until the eggplants are soft.
2. In a bowl add the minced meat with the chopped onions, egg, salt, paprika, thyme, pepper, breadcrumbs, and olive oil. Mix until all is well combined.
3. With the teaspoon add the meat on one side of the eggplant and level it up. Fold the slices to close the roll.
4. Transfer the roll to the baking tray covered with parchment paper. Pour a teaspoon of the tomato sauce on each eggplant roll. Bake in the oven at 190°C/374°F for 10 minutes.
5. After 10 minutes, remove the rolls from the oven, then sprinkle the cheese on each one. Bake in oven at 190°C/374°F for 20 minutes and serve.
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