Eggplant Boekoeloekoe rolls alla Parmigiana

Meanwhile, chop the onion very finely. Crush or mince half of the garlic and peel the rest. Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, onion and Italian seasoning for 1 - 2 minutes. Meanwhile, dice the tomato. Deglaze with the balsamic vinegar. Stir in the passata, tomato, stock, and sugar. Season to taste with salt and pepper, then cover with the lid and cook gently for 4 - 5 minutes over low heat.

Dice the tomato and prepare the stock. 

Heat a drizzle of olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the boekoeloekoe meatballs for 2 - 4 minutes. When the eggplant is done, roll the eggplant slices onto the meatballs and transfer them to an oven dish. Dice the remaining eggplant and add to the oven dish.

Top with the tomato sauce and spread the shredded mozzarella on top. Bake in the oven for 10 minutes (see Tip). Meanwhile, cut the bread into thin slices. Heat a clean frying pan, without any oil, over medium-high heat, then toast the bread for 4 - 6 minutes until crunchy. Turn the bread over halfway through.

Tip: Does your oven have a broiling function? Turn this on during the final 5 minutes of cooking time so as to allow the top to turn golden-brown. Take care that it doesn't burn.