Add the meat, salt, parsley (and other spices you might want to add) breadcrumbs, eggs, and parmesan cheese into a mixing bowl. Break the crustless bread into pieces and add into the mince mix. Using your hands combine everything and set aside Rinse the brinjals and peel back the pretty leaf, thinly slice the ends off and discard.
Slice the brinjals length-ways into not so small and not thick slices, about 1/2 cm each, approximately.
Heat a grill or skillet brush the sliced brinjals with a oil on both sides and lay them down onto the hot grill. (if you don't have a brush use your fingers to gently rub the oil into the brinjals)
Don't over-pile the pan let them grill evenly on both sides until brown. Lay them on kitchen tissue paper to drain any excess oil while you finish the rest.
Heat the oven on 180 degrees and get an oven tray or pirax dish out.
Roll out a piece of parchment paper and lay it flat on the kitchen surface.
Layer the sliced and grilled brinjals onto the paper. They will be length-ways and try and overlap them slightly to prevent food from falling in-between.
Using your hands take the mince and pat it onto the brinjals starting from the top working your way down until you have covered all the eggplants in mince.
Sprinkle cheddar cheese over the minced meat. You can also add some finely chopped fresh herb now before rolling.
Now for the fun part! ROLLING!
Using the baking paper start to fold the brinjals over by rolling, gently yet firmly into a loaf starting at one end until you get to the other end.
No need for the paper once its rolled. Place into an oven tray and pour the canned tomato over.
Bake at 180 degrees for about 25 minutes. Take it out halfway through and add cheese and continue baking till done.
Garnish with finely chopped flat Italian parsley.
Enjoy xoxoxo
