Photo & Styling: Efrat Lichtenstadt

Yield: 6 servings

Prep Time: 40 minutes

Level: Medium

Ingredients:

Eggplant rolls:
3 medium eggplants, sliced lengthwise in 2” slices
1/3 cup olive oil

Filling:
3 tablespoons oil
2 onions, chopped
5 ounces Tnuva Edam Cheese Slices, cut into small pieces
1 package Crumbled Tnuva Feta Cheese
¼ cup parsley, chopped

Sauce:
2 cups tomato sauce
½ teaspoon salt
½ teaspoon sugar
1 clove garlic, crushed

3 Tnuva Edam Cheese Slices, cut into small pieces for sprinkling on top

Instructions:

1. Preheat oven to 350⁰F. Line a 9×13” baking pan with greased parchment paper.
2. Line an oven tray with parchment paper. Brush the eggplant slices on both sides with olive oil and arrange on the tray.
3. Bake the eggplant for 20-30 minutes or until nicely browned but not burnt.
4. To prepare the filling, heat oil in a large skillet. Saute the onion on medium for about 20 minutes, stirring occasionally, until caramel colored and soft. Add salt.
5. Transfer the onion to a bowl and combine with the cheeses and parsley.
6. Place about a tablespoon of filling on one end of each eggplant slice and roll up. Place into the lined baking pan, seam side down. Continue with all the rolls, placing them close together in the pan.
7. Combine all the sauce ingredients and pour over the eggplant rolls so that they are all covered.
8. Sprinkle the remaining Edam cheese. Cover and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes.