A hearty and flavorful baked dinner made with tender eggplant slices filled with a savory meat mixture.
Wash and pat dry the eggplants.
Slice them thinly lengthwise (the thinner, the easier to roll).
Place slices in a pot or bowl with water and 1 tsp salt to prevent oxidation and remove bitterness.
Place a plate on top to keep slices submerged and let sit while you prepare the filling (about 15–20 minutes).
Drain and gently squeeze out excess water from each slice with your hands.
In a bowl, combine minced pork, parmesan, garlic, parsley, smoked paprika, salt, and pepper.
Mix well by hand until fully incorporated.
Take a slice of eggplant and spread a thin layer of meat mixture across the surface.
Roll tightly from one end to the other.
Repeat with remaining slices.
In a bowl, mix tomato juice, water, baking soda, salt, pepper, and a drizzle of olive oil.
Place the eggplant rolls in a baking dish.
Pour the tomato sauce evenly over them.
Bake in a preheated oven at 200°C (392°F) for about 45 minutes, or until cooked through and slightly browned on top.
