1. Chop the avocado, the parsley, and the sun-dried tomatoes
2. Cut the eggplants into thin slices
3. Add the yoghurt in a bowl
4. Add the sun-dried tomatoes, avocado, caper, parsley, vinegar, olive oil, salt, and pepper
5. Mix all ingredients
6. In another bowl, add the egg, salt, and pepper
7. Add the milk and mix
8. Add olive oil, in a pan
9. Coat each slice of eggplant in egg wash, followed by the bread crumbs
10. Place each slice of eggplant in the pan and fry from both sides
11. Remove the fried eggplants from the pan and wrap them with a strip of semi-hard cheese and sun-dried tomatoes
12. Add the wrapped eggplants to the pyrex
13. Garnish with grated hard cheese and bake for 10 minutes at 160 degrees

Serving:

• On a plate, spread a layer of the yoghurt mixture and then place the baked eggplant rolls on top

Watch the video recipe