Eggplant pockets: stringy and really tasty!

INGREDIENTS
2 eggplants
Cheese
Breadcrumbs

For the seasoned oil:
120ml (1/2 cup) of extra virgin olive oil
1 clove of garlic
Rosemary
Salt
Pepper

For the seasoned tomato sauce:
220g (1 cup) of tomato sauce
Extra virgin olive oil
Salt
Pepper
Dry oregano

METHOD
1. In a small bowl add the extra virgin olive oil, garlic, rosemary, salt, and pepper and mix.
2. Cut the eggplant into the slices and brush them with the seasoned oil.
3. Transfer the eggplant slices to the baking tray covered with parchment paper. Transfer to the oven and bake at 180°C/360°F for 15 minutes.
4. In a small bowl add the tomato sauce, extra virgin olive oil, salt, pepper, and dry oregano and mix to combine.
5. Spread a spoonful of the tomato sauce on each eggplant slice and add cheese on top. Close each slice.
6. Pour a drizzle of olive oil into a pan with parchment paper and sprinkle with the breadcrumbs.
7. Arrange the eggplant pockets on the baking tray and brush with olive oil. Sprinkle with breadcrumbs and transfer to the oven. Bake at 190°C/374°F for 10 minutes.
8. Serve them all together on a serving plate.
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