Eggplant Rolls

2 medium size eggplant
olive oil as needed
5 cloves garlic
1 oz. oven roasted cherry tomatoes or dried tomatoes
1/4 cup chopped parsley
1/4 cup fine bread crumbs
1/4 cup grated 3 month old manchego (parmigiano would be good too)
salt, pepper, and red pepper flakes to taste

Slice the eggplant lengthwise 1/4-inch thick. (I use a mandoline). Brush both sides of the slices lightly with olive oil. Put the slices on a baking sheet and broil on both sides until speckled with brown spots. Set aside to cool. (I had enough slices to fill a 13 x 15-inch baking sheet).

Grind the garlic, tomatoes, and parsley together in a mini-processor, along 1 to 2 tablespoons olive oil to make a rough paste. Mix the paste together with the bread crumbs and cheese.

Lightly season the eggplant slices with salt and pepper. Divide the filling among the slices, spreading it on to cover about two-thirds of the slice, leaving only one end of the slice uncovered. Sprinkle of some red pepper flakes if desired. Roll the slices, starting at the filling covered end, and place seam side down in a small lightly oiled baking dish. At this point the rolls can be refrigerated and baked later.

Bake at 350 F. for about 15 to 20 minutes to heat through. Makes a nice appetizer or an accompaniment to a salad.

These rolls have such a savory flavor that my husband asked if they had sausage in them!