Eggplant roll: the recipe to make it even tastier without having to fry it

Directions:

1. Cut the eggplant into slices and then soak in salted water for 10 to 15 minutes.
2. Fry a few diced onions and peppers in a pan with olive oil. Then add the minced meat.
3. Season with garlic, salt, pepper, cumin, paprika and ginger.
4. Pour in the tomato sauce, water and tomato paste. Simmer for 25 minutes.
5. Sprinkle some mozzarella on a baking sheet of baking paper, then arrange the aubergine slices.
6. Brush with olive oil, salt and pepper.
7. Bake at 180° for 20-25 minutes.
8. Now fill with the meat, mozzarella and grated cheese mixture.
9. Now roll, then spread with tomato sauce and top with mozzarella slices.
10. Bake for another 20 minutes.