Stuffed Eggplant Rolls

For the rolls, trim the eggplants and cut lengthwise into 1 cm thick slices (approximately 1/2 inch). Season well on both sides with salt and leave to infuse on a plate for half an hour.

Peel and dice the onion and garlic and sweat in little olive oil in a pan. Add the ground meat, the tomato paste, and bay leaf and cook until crumbly.

Chop the dried tomatoes finely and add to the pan. Season with oregano, salt and pepper, pour in the broth and simmer everything gently for about 15 minutes.

For the bechamel, melt some butter over medium heat. Add the flour and allow to foam up. Stir with a whisk and sauté until the mixture is smooth. Gradually pour in the cold milk and mix vigorously with the whisk. Simmer for about 10 minutes and then pour through a fine sieve. Season with salt and pepper.

Dry the eggplant slices and sauté on both sides until golden brown in plenty of olive oil. Place the slices on kitchen towels to drain.