Eggplant Rolls

I love eggplant!
I eat eggplant so much that I try to  make different recipes to keep everyone else interested as well.

You will need:

A big eggplant!
cheese or jam
tomato
garlic
olive oil
salt and pepper

This is  probably the hardest part.

Since this is a big eggplant,  a regular mandolin is not  going to do the work.

My suggestion

Cut  the eggplant in half, vertically.

Take one half and place it flat against the cutting board.
Take a big knife, and carefully cut out slices starting from the bottom to top (closest to the board first) .

Try to  make them  the same with, and try no to cut yourself!

You can use anything you like.
I used  light mozzarella cheese, and jam for others.

Place the cheese and the small end of the eggplant  and roll!

Rolling will be easier if you have thinner slices.
If you have thick slices, use wooden sticks to hold them in place while they cook.

Place all the rolls with the edge facing down on a Pyrex with olive oil on the  bottom.

Once you have the rolls in the Pyrex, add the seasoning.

I used olive oil, garlic salt, paprika, pepper and fresh garlic on each roll.

I  wanted to make them a little different than the classic covered in sauce.
Instead i added a slice of tomato to each roll.

Preheat the oven to 375.
Bake for about 40 minutes or until the eggplant is soft and the cheese has melted.

Presentation wise, I was not that successful, but the flavor is great!
The eggplant was soft and  crunchy toasted cheese on the edges!