Bacon pieces rank in paper covered baking tray and cover with paper again. Above, a second pan, which are arranged sliced ​​lengthwise eggplants. Sprinkle with olive oil and baked. Bacon left, until crispy. Large onions are cut to half and blanched few minutes in boiled water. The softened heads separated and each layer was carefully removed, for each band to be used for filling, with a core dosvaryava. Mozzarella cut into rings. The feta cheese Ricotta for eggplants, sprinkle with basil. The resulting mixture is coated baked eggplant, cover with mozzarella slices and wrap rolls. Are fastened by means of pegs. The feta cheese Ricotta for full onions mixed with well-drained spinach, nutmeg, parmesan and egg yolks. Add cooked chopped onion stuffing mix with the butter. The resulting mixture is filled strips of cooked onions. Onion rolls are placed in the pan, sprinkle with parmesan and olive oil and baked in the oven. Luke for tomato sauce fry in 3 tbsp olive oil with chopped garlic and roasted peppers. Add tomato paste and diced tomatoes. The sauce is seasoned 10 minutes before end of cooking with salt, pepper, thyme, basil and chopped parsley. Blend and pour on Turn eggplant rolls. Serve sprinkled with Parmesan cheese and bake in the oven. Onions and stuffed eggplant rolls are served with bacon chips, as the dish is decorated with half cherry tomatoes and parsley stalks.