Slice the Graffiti aubergine in very thin slices and preheat in the oven at 170˚C for 5 minutes.
Mix the minced meat with the chopped parsley, 4 tablespoons of breadcrumb, kneed thoroughly.
Add the eggs and some pepper and salt and mix it in.
Roll the mixture in the sliced aubergine and place in the oven dish. Place in the dish in the oven at 170˚C for 15 minutes.
Serve with some pasta and/or fresh salad with a balsamic dressing.