Eggplant rolls

INSTRUCTIONS

• 1
  Wash the eggplants and slice them into 3-4 millimeter slices. Arrange the slices on a surface, salt them, and let them rest for 15 minutes. Then, pat the slices dry with a paper towel. Lightly sprinkle with ground pepper.
• 2
  Drizzle oil into a pan and heat it. Gradually fry all the slices on both sides.
• 3
  Cut the Feta cheese into half-centimeter thick sticks. Slice the olives lengthwise. Halve the avocado lengthwise, remove the pit, peel, and slice.
• 4
  Place cheese, an avocado slice, and olive halves on each eggplant slice. Roll them up. Sprinkle the finished rolls with grated Parmesan and chopped parsley. Serve as is, or bake under the grill for 2 minutes. Serve alone as an appetizer or with a side dish as a main course.