Eggplant Rolls with Cheeses

• 3-4 large eggplants
• olive oil
• 3 slices of bacon
• 1 dry onion
• 1 teaspoon salt

For the Filling

• 300g fresh unsalted ricotta (anari)
• 150g halloumi cheese (halitzi)
• 100g grated halloumi
• a little milk (if needed)

For the Tomato Sauce

• olive oil
• 1 onion
• 3 cloves garlic
• 1 carrot
• 2 tomatoes
• 350ml tomato juice
• fresh basil
• 1 teaspoon salt
• ½ teaspoon black pepper

1. Slice the eggplants thinly.
2. Brush generously with olive oil, sprinkle with salt, and lay them out on a baking tray.
3. Bake for 20 minutes at 180 degrees Celsius.

For the Filling:

4. Place all the cheeses in a mixer and blend with a little milk if needed to create a thick "cream".
5. Finely chop the bacon and onion and sauté in a pan for quite a while until the onion is almost caramelized and the bacon is crispy.
6. Add this mixture to the cheese cream.

For the Tomato Sauce:

7. In a pan, pour the olive oil and when hot, sauté the onion and garlic. In a mixer, add the carrot, tomatoes, and tomato juice.
8. Blend well until smooth and transfer to a saucepan with the basil, salt, and pepper. Cook for 20 minutes.
9. Finally, use an immersion blender to create a homogeneous sauce.

Assembly:

10. On each baked slice of eggplant, place 1 spoonful of filling and roll it up.
11. Spread a little tomato sauce in a baking dish and arrange all the eggplant rolls on top.
12. Pour the remaining tomato sauce over the top and bake in a preheated oven at 180°C for about 45 minutes.