Eggplant Roulade (Crepes of Eggplant)

Slice the eggplant into thin strips lengthwise

Sprinkle with salt and let it sit for 30 minutes over a paper towel-lined plate to draw out excess moisture

Rinse the eggplant slices under cold running water and pat dry with paper towels or a clean kitchen cloth

Preheat the oven to hot temperature (200°C)

Brush a baking dish with olive oil or butter and arrange the eggplant slices in a single layer

Brush the surface of each eggplant slice with olive oil or butter and bake for 5 minutes or until tender

Remove from the baking dish and place on paper towels

Cover with paper towels and weight down with a meat thermometer or other heavy object

Let it rest for 1 hour

Prepare the filling: finely chop the cooked turkey breast and set aside

Heat the olive oil or butter in a pan over medium heat and sauté the chopped onion until golden brown

Add the parsley, turkey, and chicken broth, stirring constantly, and cook for 3 minutes

Gradually add the tomato puree, stirring constantly, and cook until the sauce thickens

Remove from heat, stir in Parmesan cheese, and let it cool slightly

Place a spoonful of this filling on each eggplant slice and roll up like an omelette

Place in a refrigerator-safe mold

To make the sauce: heat the olive oil or butter in a pan over medium heat and sauté the garlic until golden brown

Add the tomato, mint, and chicken broth, stirring occasionally, and cook for 15 minutes with the lid on

Remove from heat, puree in a blender, and return to heat for an additional 10 minutes to reduce the liquid and thicken the sauce

Pour the sauce over the roulades and dust with Parmesan cheese

Return to the oven until hot and serve.