In a bowl, mix the minced meat, chopped green onions and garlic, breadcrumbs, half the salt and pepper. Stir.
Wash the eggplant and dry it with paper napkins.
Prepare wooden skewers-sticks.
Cut the eggplant in half.
Place half of the eggplant cut down on the Board. Put the sticks on both sides of the eggplant.
Cut the eggplant, not cutting to the end. The sticks will help us, they won't let the knife go all the way.
Cut the sliced eggplant into two halves.
Carefully, pushing each section of eggplant, fill it with minced meat. Be sure to make every cut!
That's the kind of stuff we got!
In a frying pan on sunflower oil, fry the onion, cut into half rings.
Add tomatoes, add rosemary needles.
Season with salt and pepper. Bring to a boil and remove from heat.
Pour the tomato sauce into the prepared baking dish.
Carefully put the eggplant "stuff" in the sauce.
Cover with foil and bake in a preheated oven at 180g for 35 minutes.
Make meatballs from the remaining minced meat. They can also be put in the sauce, or you can cook separately.
After 35 minutes, remove the foil. Sprinkle the dish with grated cheese and bake for another 10 minutes.Serve with your favorite side dish!