2 tbsp olive oil
1 chopped onion,
2 grated carrots
1 garlic clove (sliced)
¾ of the cup finely chopped canned tomato,
½ ts sugar
1 ts oregano
2 tbsp chopped basil
2 tbsp breadcrumbs
2 cups grated hard table cheese (kefalograviera)
Preheat oven to 200 ° C.
Wash and peel the eggplants and cut them lengthways.
Season with salt and leave eggplants to rest for 10 minutes.
Put the eggplants in a rectangular baking pan.
Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender.
Remove the baking pan from the oven, turn the eggplants and spray them with olive oil. Bake for another 5 minutes.
Meanwhile, prepare the filling.
Pour olive oil in a pan, and then cook onion and garlic.
Then, add the grated carrot and sauté.
Add tomato, sugar, oregano, basil, salt, pepper and then stir.
When the carrot is softened, add breadcrumbs and remove the pan from fire.
Put the filling in a strainer and let it drain. Then, put it in a bowl and add 1 cup of kefalograviera.
Place 1 heaped tablespoon of the mixture on 1 eggplant slice. Roll up to enclose.
Place the rolls side down, in prepared baking dish. Repeat with remaining eggplant slices and the mixture.
Sprinkle with kefalograviera. Bake for 20 minutes or until cheese is golden and sauce bubbling.