Eggplant rolls with cheese

Ingredients:

Eggplant Cannelloni

• 2 medium eggplants, sliced ​​into 0.5 cm thick slices.
• 2 cups of kefir or yogurt
• 4 tbsp. vegetable oil
• 1 cup of eggs
• 1 cup of milk
• 2 cups of flour
• 3/4 - 1 cup goat cheese, sliced
• 12 fresh basil leaves
• 2 cups marinara sauce (recipe below)
• 1 tbsp. grated parmesan

Marinara sauce

• 3 tbsp. l. olive oil
• 1/4 onion, diced
• 1/4 cup diced celery
• 1/4 cup red wine
• 950 ml plain tomato sauce
• 1 clove garlic, peeled and finely chopped or minced
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped thyme
• 1/4 tbsp. dried oregano
• 1/4 cup coarsely chopped basil leaves
• 2 cups diced tomatoes

Preparation:

1. Place the sliced ​​eggplants in a shallow pan with kefir for 20 minutes.
2. Preheat oven to 190°C, heat oil in a large saucepan to 180°C.
3. Whisk the eggs and milk to make the egg wash. Once the oil is hot, coat the eggplants in flour, removing any excess flour, and then coat them with the prepared egg wash. Carefully place them in the oil and fry until golden brown, about 2 minutes.
4. Flip and continue cooking on the other side until golden brown, 2-3 minutes. After frying, transfer the eggplants to paper towels to dry. Repeat until all the eggplants are fried.
5. Lay the eggplants flat and coat with about 1 tablespoon goat cheese Place a basil leaf on one end of the eggplant. Cover the goat cheese with 1 basil leaf and roll the eggplant into a roll, keeping the goat cheese and basil in the center of the eggplant. Place the eggplant rolls in a baking dish.
6. Top the rolls with marinara sauce, sprinkle with Parmesan cheese, and bake until the cheese is melted, about 10 minutes.
   
   

   Marinara sauce

   
   Pour the oil into a saucepan over medium-high heat and bring to a simmer. Add the onion and celery and cook until the onion is translucent. Pour in the wine, stir, and scrape down the bottom of the pan, then add the tomato sauce and garlic. Reduce the heat and simmer for 20 minutes.
   
   Add Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce heat and simmer for 1 hour, stirring occasionally.