Directions

• I started with the eggplants, because they will go through several stages until the final result. I cut the eggplant lengthwise into 4-5 mm thick slices and placed them on a tray. I sprinkled salt over each slice and left them aside for 10-15 min. I also washed and prepared all the necessary ingredients from the beginning to be able to move quickly while cooking.
• I finely chopped the onion, peppers, parsley and garlic. It always seemed important to me to have all the ingredients ready ahead of time. Remember to have the meat at room temperature or at least close to it. We don’t want to give a thermal shock when we add it to the pan.
• In a non-stick pan, I added 2-3 tablespoons of oil and sautéed the vegetables on low heat. when they softened, I added the meat, 3 spoons of the tomato sauce and the spices. Do not add all the spices at once, it depends on everyone’s taste, taste after each seasoning and add more if necessary.
  Cook until the liquid evaporates, add a generous handful of parsley, mix well and leave aside to cool a little.
• We return to the eggplant slices. The salt brought to the surface quite a lot of water from them, in this way we also eliminate that slightly bitter taste before cooking them. With the help of some paper napkins, we remove the excess water, lightly dabbing the eggplant slices. Take a large tray, I used the oven tray, put baking paper and place the eggplant slices, then sprinkle them with a little olive oil and put the tray in the oven at 200 g for 8-10 min. Do not crowd the tray, bake the eggplants one at a time until you finish them.
• If you followed the previous step, the eggplant slices should be soft and flexible. This is the low carb version, but you can fry the eggplant slices in a few tablespoons of oil, until they change color slightly, if you don’t want to bake them. Before moving on to our rolls, dilute the tomato sauce with hot water and season it with salt, pepper and thyme. If necessary, add a little sugar to balance the acidity.
• Place an eggplant slice on a wooden chopper, with the help of a spoon put the meat mixture on each slice and roll carefully. Eggplant slices are soft and fragile, if you put too much filling, they will break when rolled.
  Place the eggplant rolls in a round tray, or in any oven-proof dish, pour the tomato sauce over the rolls and put in the oven at 200 g for 20 min. From time to time, open the oven door and sprinkle the eggplants with the tomato juice from the pan.
  
• Remove the tray from the oven and sprinkle with fresh parsley. Serve the eggplant rolls with finely grated parmesan and yogurt, which I recommend because the combination is absolutely delicious. Good appetite!