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1
Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
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2
Add bulgur and sun-dried tomatoes and stir until coated.
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3
Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed.
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4
Transfer to bowl and set aside.
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5
Preheat skillet to medium heat and add oil.
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6
Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
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7
Cut each eggplant lengthwise into 6 slices about 1/4 inch thick.
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8
Brush both sides with oil and sprinkle with salt and pepper.
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9
Grill slices in oiled skillet turning once until golden and tender about 10 minutes.
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10
Transfer to tray and set aside.
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11
Preheat oven to 375 degrees.
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12
Stir goat cheese into bulgur mixture.
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13
Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up.
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14
Place seam side down on cooking tray and then repeat with remaining eggplant.
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15
Pour tomato sauce into a 13 x 9 inch baking dish.
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16
Place eggplant rolls on top seam side down.
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17
Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
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18
Garnish with chopped basil.
