Eggplant Rollups

Directions

1. 1
   Heat a pan to medium hot (no oil), while heating slice the eggplant lengthwise into 1/2 cm thick slices.
2. 2
   Lay the slices in the pan and watch so they don't scorch, but do brown a little and become tender.
3. 3
   You may peel or not peel the eggplant depending on your personal preference.
4. 4
   Definitely peel the end pieces that get the bulk of the peel though!
5. 5
   Quarter the romas and add skin side down until the skin is scorched and the tomato is heated through, but not fully cooked, remove and dice.
6. 6
   Add 2 tbs olive oil, 1 pressed garlic clove and salt (to taste) to the breadcrumbs and allow to soak inches.
7. 7
   While the eggplant is cooking make the sauce.
8. 8
   Add the small minced onion to the diced tomatoes to , 1 tbs olive oil, 1 pressed garlic clove, salt and ground red pepper.
9. 9
   When all the eggplant slices are tender, place approx 1.5 tsp of the breadcrumb mixture onto the thickest end and roll up.
10. 10
    Place in a casserole dish and continue until all are rolled.
11. 11
    Pour tomato sauce over and broil for 5-7 minutes, watching to make sure not to burn.
12. 12
    You can also add some diced mozzarella to the breadcrumb mixture if you want a cheesy kick, but I liked it just as well without it.
13. 13
    Serves 4 at 3 rollups per person.
14. 14
    Obviously your yield may differ depending on the size of you eggplant.