Cut the melanzane lengthwise into slices, season with salt and pepper and fry on both sides. After frying, drain on kitchen roll. Cut feta cheese into thumb size and roll into the melanzane slices. Place roulades in an ovenproof dish.
For the sauce, sauté onions and diced tomatoes. Add paradeis pulp, fill up with vegetable soup and let it boil slightly.
Refine with whipped cream. Season with salt, pepper and balsamic vinegar. Pour the tomato sauce over the eggplant roulades and bake in the oven for 15 minutes.
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