Eggplant rolls stuffed with cheese and baked

Ingredients:

• 1 eggplant, sliced ​​into 0.5 cm thick circles
• Olive oil
• 1 large red onion, diced into 1 cm cubes
• Salt
• 3/4 cup crumbled feta cheese
• 1 cup of regular breadcrumbs
• 1/2 tbsp. grated Kasseri cheese
• Zest of 1 lemon
• 2 tablespoons chopped fresh oregano leaves
• A pinch of crushed red pepper flakes
• 1 crushed clove of garlic
• 1/2 cup Greek yogurt
• 2 tablespoons chopped fresh mint leaves

Preparation:

1. Preheat oven to 190°C.
   
   Place the eggplant slices in a single layer on a baking sheet. Drizzle with olive oil and bake until the eggplants are soft and pliable, about 15-20 minutes, turning halfway through. Reserve the 4 largest rounds and finely chop the remaining eggplants.
2. Heat a large skillet over medium-high heat. Once hot, add the onion and season with salt. Cook until soft, about 5 minutes. Place the fried onion and sliced ​​eggplant in a large bowl.
   
   Add feta cheese, breadcrumbs, Kasseri cheese, lemon zest, oregano, crushed red pepper, and garlic. Drizzle with 2-3 tablespoons of olive oil and toss well. Taste and adjust seasonings if needed.
3. Divide the filling among the 4 remaining eggplant circles. Roll each circle to enclose the filling and place seam-side down on a serving platter.
   
   In a small bowl, combine the yogurt and mint. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature.