1 eggplant, sliced the long way in 1/2 inch thick slicesSalt 1 tablespoons olive oil 1/2 cup fresh whole wheat breadcrumbs 1 cloves minced garlic 1 cups fresh diced tomatoes 1/2 cup fresh mozzarella cheese, cut into 1/2-inch cubes, or bocconcini 1 tablespoons pine nuts 1 tablespoons chopped fresh basil 1/2 tablespoon chopped fresh parsley 1/4 tablespoon cayenne 1 tablespoons balsamic vinegar (sweet, aged balsamic if you've got it.) 2 medium tomatoes, sliced in 1/2 inch slices

Put the eggplant slices in a big bowl and douse them with salt, turning to make sure all the surfaces are salted. Let sit 10-15 minutes while mixing up the filling.

In a medium size bowl, crumble the slice of bread into crumbs. Add the olive oil, garlic, diced tomatoes, mozzarella, pine nuts, basil, parsley and cayenne. Toss to mix. Add the balsamic and toss again.

Layer the sliced tomatoes on the bottom of a small casserole dish.

Rinse the eggplant slices, brush them with olive oil, and put them on baking sheets under the broiler for a few minutes. Keep an eye on them, they may cook quickly. When they begin to brown, turn them over and broil a few minutes on the other side. When soft, remove them from the oven.

Put one eggplant slice on a clean cutting board. Place 1 tbsp of filling on one end of the slice, and roll it up around the filling. Place it face down on top of the sliced tomatoes in the casserole dish. Repeat with all the eggplant slices (even the side slices that are all purple skin on one side work fine). Top with any remaining filling and bake at 350 for 20-25 minutes. Serve with brown rice, scooping eggplant rolls and juices from cooking pan onto the rice.

Adapted from a recipe by Emeril and sent in by Eatwell member Robin Marks