2-3 eggplants cut lengthwise into slices (about 6 mm thick)
100 g smoked bacon, cut into thin slices
8-12 thin slices Swiss Emmentaler AOP
250 g cherry tomatoes
Salt and pepper
Filling: Heat the olive oil in a pan, add onion and garlic and steam during 2 minutes. Mix the minced meat, egg yolk, paprika, cayenne pepper, thyme, salt, pepper and tomato in a bowle. Keep in a cool place.
Sprinkle the eggplant slices with olive oil and roast them during 2 minutes. Let them drip off on paper towels. Preheated the oven to 200 ° C. Place on the eggplants slices a slice of bacon and a slice of Swiss Emmentaler AOP. Then brush the meat filling on the slices and roll them up into rolls. Fix with a toothpick and put them in a soufflé dish. Add the cherry tomatoes and cook au gratin 15 to 18 minutes. Arrange on plates.