Ingredients

for the stuffing
3 large oval-shaped, black-skinned eggplants
1 cup extra virgin olive oil
1 pack MEVGAL Manouri cheese (7oz)
1 cup MEVGAL Anthotyro cheese or Ricotta
1 egg
1/2 cup pine nuts (roasted)
1 cup finely chopped fresh mint
1/2 tsp. oregano
1 Tbsp. honey
Salt, pepper and paprika

for the sauce
8 tomatoes, peeled and sliced in cubes
1 tsp minced garlic
1 onion sliced in cubes
1/2 cup extra virgin olive oil
1 tsp. sugar
1 Tbsp. balsamic vinegar

for the crust
1 cup shredded MEVGAL Gouda cheese
2 Tbsp. breadcrumbs

Eggplants stuffed with MEVGAL Manouri cheese and mint

Slice and salt the eggplants and leave them in a strainer for 30 min.
Preheat the oven to 390˚ F. Wash the eggplants and dry them with a paper towel. Place them in an oiled baking pan and bake them for 15 minutes.

In a deep bowl, mix all the ingredients for the stuffing. In a saucepan cook and stir the onion in hot olive oil over medium heat for 3-4 minutes. Add garlic and tomatoes. Add salt and pepper and cook for 15 minutes. Remove from heat and add balsamic vinegar.
Pour half of the sauce into a medium-sized baking pan. Take each eggplant slice and place some stuffing along one edge and roll it. Place the eggplant slices in the baking pan on top of the sauce. When you are done with all the slices, pour the rest of the sauce over the eggplant rolls and then add the shredded Gouda and the breadcrumbs on top.

Bake in preheated oven for 30 minutes.
You can serve it either warm or cold.