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1
Heat a pan to medium hot (no oil), while heating slice the eggplant lengthwise into 1/2 cm thick slices.
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2
Lay the slices in the pan and watch so they don't scorch, but do brown a little and become tender.
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3
You may peel or not peel the eggplant depending on your personal preference.
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4
Definitely peel the end pieces that get the bulk of the peel though!
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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.
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6
Add 2 tbs olive oil, 1 pressed garlic clove and salt (to taste) to the breadcrumbs and allow to soak inches.
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7
While the eggplant is cooking make the sauce.
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8
Add the small minced onion to the diced tomatoes to , 1 tbs olive oil, 1 pressed garlic clove, salt and ground red pepper.
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9
When all the eggplant slices are tender, place approx 1.5 tsp of the breadcrumb mixture onto the thickest end and roll up.
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10
Place in a casserole dish and continue until all are rolled.
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11
Pour tomato sauce over and broil for 5-7 minutes, watching to make sure not to burn.
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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.
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13
Obviously your yield may differ depending on the size of you eggplant.
