"Aubergines roulades"

INGREDIENTS

4 aubergines:
1 Kg aubergines
70 gr toasted bread crumbs
80 gr grated pecorino (sheep’s milk cheese with pepper)
1 onion
2 hard boiled eggs
150 gr tomato sauce
oregano
olive oil
salt
pepper.

Put in salted water the sliced aubergines. After frying them, arrange them in an oiled baking-tin. Brown the sliced onion and add the breadcrumbs, the grated pecorino, a little oregano, the diced eggs. Arrange this mixture with a spoon in the centre of the sliced aubergine. Cover with the tomato sauce, roll the aubergine up and fix it with a toothpick. Add more tomato sauce and a little oil. Gratinate in the oven for a few minutes.