1/4 Tbsp olive oil
2 large eggplants, cut length-wise, into slices 1/4 inch thick
8 oz. cheddar cheese, grated
4-5 carrots, shredded
2 Tbsp breadcrumbs
1 clove garlic, minded
2 Tbsp Parmesan cheese, grated
2 roma tomatoes, seeded, diced
1 Tbsp fresh basil, chopped
1 egg, beaten
Preheat oven to 400 F degrees.
Sprinkle eggplant slices with salt, on both sides. Let stand on paper towels for 15 minutes.
Brush both sides with olive oil. Cook each slice on a griddle, or skillet, for 3-5 minutes on each side.
Let drain and cool on paper towels.
In a large bowl, mix half the grated cheeses with breadcrumbs, basil, tomatoes, and carrots. Season to taste. Bind together with the egg.
Lightly grease a casserole dish with non-stick cooking spray.
Lay out cooled eggplant slices. Place 1-2 Tbsp of filling on the end of each slice.
Roll so that it surrounds the filling, being careful to roll them fairly tight.
As you finish each roll, place it in the dish.
Sprinkle remaining grated cheese over the top of rolls.
Bake for 10 minutes, or until the cheese is melted, and rolls are tender.